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Ahi Poke Avocado Boats

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.
Course Appetizer
Cuisine American
Keyword low-carb appetizer, seafood salad, stuffed avocado
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 266kcal

Ingredients

  • 2 large sashimi grade Ahi tuna steaks roughly 1.25 pounds
  • 1/2 cup chopped green onion
  • 1 shallot sliced thinly
  • 3 tablespoons coconut aminos or Tamari - use 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

Instructions

  • 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!

Notes

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.

Nutrition

Serving: 1boat | Calories: 266kcal | Carbohydrates: 11g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 534mg | Potassium: 696mg | Fiber: 7g | Sugar: 1g | Calcium: 44mg