6ounce package Bumble Bee SuperFresh® Seared Ahi Tunadefrosted and cut into squares
1Tablespooncoconut aminos
¼teaspoonHawaiian sea salt
½teaspoontoasted sesame oil
½Tablespoonminced onion
1Tablespoonchopped green onions
¼teaspoongratedfresh ginger
1large clove garlicpressed or finely minced
1teaspoontoasted sesame seeds
1medium avocadoan average sized HAAS avocado
2teaspoonsfresh lemon juice
½teaspoontoasted sesame oil
Hawaiian sea salt and pepperto taste
½cupcauliflower rice
Sriracha hot chili sauceto garnish, optional
seaweed or chopped Kombuto 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.