Escape to Hawaii With a Tuna Poke, Mango, and Avocado Bowl
Serves 4 (serving size: 3/4 cup mango mixture and 1/2 cup tuna mixture)
Find fresh or frozen wakame seaweed at Asian markets. You can also use fresh or frozen premixed seaweed salad. The tuna and avocado make this dish a potassium powerhouse. Serve atop brown rice, if you like.
1 tablespoon sesame oil
3 tablespoons lower-sodium soy sauce
1 pound sushi-grade yellowfin tuna, cut into 1/2 -in. cubes
2 cups cubed mango
1 cup fresh or thawed frozen wakame seaweed
2 tablespoons fresh lime juice
1 tablespoon shaved shallot
2 teaspoons very thinly sliced seeded red Fresno chile
1 teaspoon sesame seeds, toasted
2 ripe avocados, peeled and cubed
Added sugars 0g
Calcium 7% DV
Potassium 32% DV
How to Make It
Combine first 3 ingredients in a small bowl. Combine mango and remaining 6 ingredients in a separate medium bowl; toss gently to coat. Place about 3/4 cup mango mixture in each of 4 shallow bowls. Top each serving with about 1/2 cup tuna mixture.
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