It’s officially Day 3 of my June Whole30 and I am celebrating with a brand new recipe!
These Whole30-approved Tuna Poke Avocado Boats were inspired by my good friend Monica over at The Movement Menu. She has a Poke Boat recipe on her blog and it looked so tasty that I decided to make a Whole30 compliant version! This recipe is really simple and uses only 6 ingredients (not including the avocado). The star of the show, in my opinion, are the coconut aminos. Coconut aminos are a delicious soy and tamari alternative that is made from the sap of coconut trees. Pretty cool, right? Truth be told… even if it weren’t for the Whole30, I would probably use coconut aminos for this recipe regardless. It is definitely slightly more sweet in flavor and I always bring it with me to sushi restaurants.
In addition the coconut aminos called for in this recipe, I would definitely keep some extra on the side. Once I’ve eaten most of the tuna out of the avocado, I like to pour a bit more coconut aminos into the avocado. So delicious!
This recipe uses 1 pound of fresh tuna and yields 4 servings (two avocados per serving). If that’s too much for you or you want to make less, just cut the recipe by 1/2 or 1/4. This yield is perfect for my husband and I when we are doing a Whole30. Since snacking is discouraged on Whole30, big meals are a must. Two avocados might seem like a lot normally if you snack a lot, but I find it to be perfect for when you’re just doing 3 meals a day.
This recipe is great to eat at home, but also to pack to go! I put a little bit of extra coconut aminos in a small Lunchbots container, and it’s good to go!
But enough about that, let’s get to the recipe!
WHOLE 30 TUNA POKE AVOCADO BOATS
- 1 pound sushi-grade tuna, diced
- ¼ cup coconut aminos (plus more for serving)
- 1 tablespoon toasted sesame oil
- 1 cucumber, seeds removed and diced
- 3 tablespoons macadamia nuts, chopped
- 1 tablespoon black sesame seeds, for garnish (optional)
- 8 avocados, halved
- In a large bowl, combine diced tuna, coconut aminos and toasted sesame oil and combine well.
- Place in the fridge while you chop the cucumber and macadamias to allow the fish to marinate a bit.
- Once the cucumber and nuts are chopped, add to the bowl with the tuna.
- If you don't plan on serving this right away, cover and keep fish in the fridge.
- When you are ready to eat, halve two avocados and place a bit of the fish into the hole in the avocado.
- Top with a sprinkling of black sesame seeds.
- This recipe makes 4 servings.
- It is recommended that you eat the fish within 2 days as it's raw!