Instead of poke bowls, these Poke Tuna Stacks are going to be the new IT thing. Okay, maybe not, but it’s a lot of fun to make. Delicious to eat because it’s packed with flavor thanks to The New Primal’s Noble Made Original Coconut Aminos.
This post is in partnership with The New Primal.
Poke is all the rage nowadays. Fortunately for me, I can get it whenever I want. Perks of (currently) living in Hawaii. However, I know not everyone has access to a poke place so why not make your own?
And while we’re at it, let’s add a little twist. Why make a poke bowl when you can make poke tuna stacks?! I mean, you can totally make a bowl but these stacks are so much fun!
As long as you have a flat bottom one cup measuring cup, you’ll be a poke tuna stacks making machine! If you don’t have a measuring cup, but happen to have a few round cookie cutters, you can also use that as the mold for your stacks. Though if you have cookie cutters, I’m pretty sure you have measuring cups. LOL
A few things about this recipe:
- Yes, you can eat raw tuna. Just make sure you are getting good quality ahi tuna that’s sushi grade. So no tuna from some weird seedy little store in your town.
- if tuna is not your thing, you can sub with salmon. Again, make sure it’s sushi grade and high quality.
- Duh, you need to use The New Primal’s Noble Made Original Coconut Aminos. Non-negotiable, okay? Okay.
- You can totally make this recipe your own. Add more veggies and other toppings. Get creative!
- Please don’t meal prep this. Make it and eat it the same day.
Poke Tuna Stacks (Whole30, Paleo, Keto)
Ingredients
- 1 lb ahi tuna sushi grade
- ¼ cup Noble Made Original Coconut Aminos
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
- 2 green onions thinly sliced
- 4 cups cauliflower rice cooked
- 2-3 tbsp basic mayo
- 1 cucumber
- 1-2 avocados
- 1 nori sheet
- 2 tbsp black sesame seeds
Instructions
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Cube ahi tuna into bite size pieces.
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In a bowl, add in Noble Made Coconut Aminos, sesame oil, and rice wine vinegar. Stir until well combined.
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Add the ahi tuna and green onions into the bowl. Gently combine making sure the ahi tuna is coated with the marinade. Marinate for 15 minutes.
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In another bowl, combine the cooked cauliflower rice with the mayonnaise. Set aside.
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Thinly slice the cucumber, dice or thinly slice the avocado, and cut the nori sheet into confetti size pieces.
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Mix the nori sheet with the black sesame seeds.
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Create the stacks: using a 1 cup measuring cup, add a few sprinkles of the mixed black sesame seeds and nori sheet, then add a couple spoonfuls of the ahi tuna, add a few slices of cucumber making sure it’s covering the tuna, then add the avocado, and finally fill the rest of the cup with the cauliflower rice.
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Flip the measuring cup on the serving dish and drizzle a bit of the marinade on top of the stacks.
SIMILAR RECIPES:
Cold Sesame Wasabi Noodles
Shrimp Ceviche Tostadas
Pork Dumpling Meatballs
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