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I moved to Arizona thinking that I would be surrounded by sunshine 365 days a year, but moving back to Hawaii would have been a better idea! Unlimited sunshine, surrounded by the ocean, and more fresh fish that you could possibly imagine!! I created this Ahi Poke Stack as a "grown-up" version of the traditional Ahi Poke salad that is served everywhere you go on the islands.....
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
There are a million different ways to make Ahi Poke {pronounced poke-ay}, so there really is no way to do it wrong. Everyone has their own version based on their own family's tastes...and what you can find at the grocery store on the mainland!
Thankfully, you can now find Bumble Bee SuperFresh® Seared Ahi Tuna in the frozen seafood section, typically near the seafood counter, at your local grocery store. If not, substitute any sushi-grade tuna that is available.
Bumble Bee SuperFresh® Seared Ahi Tuna with Garlic-Peppercorn Rub is the first ever sushi quality “thaw and serve” packaged seafood product. It stays frozen during the processing and is never fully defrosted or re-frozen during preparation, so we can guarantee our quality is on par with what you expect from fine chefs who know how to source the best product for their restaurants.
I made my Ahi Poke Stack look like a fancy restaurant meal, but it is super simple to prepare.
How to make Ahi Poke Stacks:
You simply defrost your Bumble Bee SuperFresh® Seared Ahi Tuna and it's ready to serve. Remove from vacuum pack and place in refrigerator to thaw for approximately 3 hours.
Slice each Bumble Bee SuperFresh® Seared Ahi Tuna into four squares.....
and place into a medium sized bowl. Add coconut aminos {or soy sauce}, sesame oil, onions, ginger, garlic and sesame seeds. Toss to combine and set aside.....
If you stop right here, you have yourself a delicious Ahi Poke Salad. 🙂 But don't stop.....In a small bowl, mash avocado and mix with lemon juice, sesame oil, salt and pepper. Set aside.....
We are going to use a standard, one-cup measuring cup to create our stack.....
Place half of the ahi poke salad mixture into a one cup measuring cup.
Spoon half of the avocado mixture over the poke mixture and spread evenly.
Top mixture with cauliflower rice {or regular rice if using}. Pat the rice down to squish all of the layers together.
Run a thin knife around the edge of the measuring cup and turn Ahi Poke Stack out onto a plate.....
I was originally going to garnish my cute little Ahi Poke Stack with seaweed, but this is Arizona and seaweed must not be all that popular here, lol. So in honor of my dear friend Kinji, I decided to drizzle them with Sriracha hot chili sauce. I'm sure he would have used half the bottle, but use as much as you would like. 🙂
When I think of Hawaii, I think of fresh fish, fruits and vegetables. Very, very healthy foods that are incredibly delicious. I took it one step further and created the recipe following Paleo guidelines, well if you don't include the sriracha. Feel free to substitute soy sauce for the coconut aminos, and serve with regular white rice.
More delicious Paleo recipes:
- Fresh Ahi Poke
- Paleo Chicken Stir-Fry
- Paleo Shrimp Fried Rice
- Fish Taco Bowls
- Zucchini Shrimp Scampi
- Simple Cod with Sauteed Spinach
- Orange Salmon with Roasted Vegetables
Enjoy!!
Ahi Tuna Stack
Ingredients
- 6 ounce package Bumble Bee SuperFresh® Seared Ahi Tuna defrosted and cut into squares
- 1 Tablespoon coconut aminos
- ¼ teaspoon Hawaiian sea salt
- ½ teaspoon toasted sesame oil
- ½ Tablespoon minced onion
- 1 Tablespoon chopped green onions
- ¼ teaspoon grated fresh ginger
- 1 large clove garlic pressed or finely minced
- 1 teaspoon toasted sesame seeds
- 1 medium avocado an average sized HAAS avocado
- 2 teaspoons fresh lemon juice
- ½ teaspoon toasted sesame oil
- Hawaiian sea salt and pepper to taste
- ½ cup cauliflower rice
- Sriracha hot chili sauce to garnish, optional
- seaweed or chopped Kombu to garnish
Instructions
- Slice each Bumble Bee SuperFresh® Seared Ahi Tuna into four squares and place into a medium sized bowl.
- Add coconut aminos {or soy sauce}, sesame oil, onions, ginger, garlic and sesame seeds. Toss to combine and set aside.
- In a small bowl, mash avocado and mix with lemon juice, sesame oil, salt and pepper. Set aside.
- Place half of the ahi poke salad mixture into a one cup measuring cup.
- Spoon half of the avocado mixture over the poke mixture and spread evenly.
- Top mixture with cauliflower rice {or regular rice if using}.
- Run a thin knife around the edge of the measuring cup and turn Ahi Poke Stack out onto a plate.
- Garnish with seaweed {if desired} and drizzle with Sriracha chili sauce {if desired}.
- Serve immediately.
Notes
- I used coconut aminos and cauliflower rice to make this meal Paleo. Substitute low sodium soy sauce and regular white rice for a more traditional version.
- Prep time does not include the 3 hours required to thaw.
- Substitute any sushi-grade tuna that is available.
Theresa @DearCreatives says
Sounds delicious! Thanks for sharing at the #InspirationSpotlight party. Pinned & shared.
Debra @ Bowl Me Over says
What a delicious bite this is! We just got back from Hawaii last week and this makes me want to go back! Thanks so much for sharing with us at #FoodieFriDIY - I wanted to give you a heads up that I'll be featuring your yummy recipe this week. Please come back & share again - love to have you!!