Last updated on March 28th, 2018
Memorial Day Weekend already? And Ahi Poke Avocado boats, say whaaat? I spent a few days toying around with ideas of what I wanted to bring to the table, so to speak. I am not heading to any barbecue, but I am sure many of you are, so I have come prepared. These Ahi Poke Avocado Boats could be the life of the party. In fact, they WILL be the life of the party once you share with the guests how easy they are to make. That’s why I love poke bowls. They take little effort to create, and the resulting flavors are out of this world.
When thinking about the staple foods celebrated in Hawaii, what comes to mind? For me, I immediately jump to spam, Hawaiian sweet breads, Kalua pork, pot, and of course… poke. Poke can be described as a raw seafood salad. The reason such few ingredients are used is because you really want the Ahi to shine. The richness and tenderness of the fish is impeccable, and you do not want to steal any thunder from the star of the show.
If you are into ceviche or sushi, chances are you will absolutely love these Ahi Poke Avocado Boats. Give it a go, and bring it with you to a Memorial Day Potluck or Barbecue. Chances are, your guests will gobble these up quickly and be shocked to hear how quickly you whipped them up.
Ahi Poke Avocado Boats
Prep Time 10 minutes
- 2 large sashimi grade Ahi tuna steaks roughly 1.25 pounds
- 1/2 cup chopped green onion
- 1 shallot sliced thinly
- 3 tablespoons Tamari or coconut aminos (for Whole30)
- 1 teaspoon rice vinegar
- 1 teaspoon chili garlic paste see notes for Whole30 compliant recipe
- 1 1/2 tablespoons sesame seeds
- 3 avocados sliced, halved and pitted
- Pat the tuna dry with a towel. Then, with a very sharp knife cut the steaks into small 1/2" cubes and transfer them to a large bowl.
- Add the green onion, shallots, tamari, rice vinegar, chili garlic paste and sesame seeds to the bowl and give it a good toss with a spatula or wooden spoon.
- Serve immediately by placing the mixture onto the avocado halves. You can scoop out a little bit of avocado to give yourself more space for the tuna, but I prefer eating the entire half. That's up to you!
- If you won't be serving immediately, do not half and pit the avocados but cover the mixture and refrigerate for up to 2 days.