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Ahi Tuna Poke Bowls with Avocado and Cucumber Noodles

Prep Time 20 minutes
Total Time 20 minutes
Servings 3


  • 1 large sashimi grade ahi tuna steak diced into bite-sized pieces
  • 1 very ripe avocado peeled, insides cubed
  • 1 small jalapeno seeds removed, finely minced
  • 1 tablespoon minced cilantro
  • 1.5 tablespoons freshly squeezed lime juice
  • salt and pepper to taste
  • 1.5-2 large seedless cucumbers Blade C, noodles trimmed
  • For the poke dressing:
  • 2 teaspoons toasted white sesame seeds
  • 2 teaspoons sesame oil
  • ¼ cup soy sauce low-sodium
  • 1 teaspoon rice vinegar
  • ¼ heaping cup finely diced scallions


  • Place the tuna in a bowl with the poke dressing ingredients. Stir to combine and set aside to marinade.
  • While the tuna marinades, combine the avocado, jalapeno, cilantro and lime juice in a medium sized mixing bowl and season with salt and pepper. Whisk together until creamy. Taste and adjust, if needed.
  • Thoroughly pat dry the cucumber noodles and add them to the mixing bowl and toss the noodles until they’re completely coated in the avocado sauce.
  • Divide the cucumber noodles into three bowls and top with equal amounts of the tuna poke, using a slotted spoon to portion out the poke, to avoid extra liquid. Serve.