Yesterday (September 22) was the first day of fall, but the Internet has been flooding with pumpkin recipes for several weeks. The stores are already stocking Halloween candy and putting up Halloween decorations.
San Francisco is having its typical Indian summer, so I can’t get into the fall mood just yet. I am enjoying lighter foods right now so I can make room for the grounding pumpkin dishes and warming stews in the near future.
If you are in a pumpkin mood, check out my pumpkin tea cakes. If you’re not ready for everything pumpkin yet, then you’ll enjoy my light recipe for tuna poke. It’s not a hot dish, but it will warm you with its spice.
Tuna poke is a raw tuna dish marinated in a flavorful sauce. It comes from Hawaii, the land of eternal warmth and sunshine! It’s usually served with rice, but I serve it with warm cauliflower rice, which compliments it perfectly.
You need to use sushi grade tuna for this dish. And if tuna isn’t your thing, you can substitute sushi grade salmon. And if raw fish scares you, make it with seared tuna, or cooked cubes of your favorite fish!
I’m a sushi fan and find this dish extremely satisfying and never feel heavy after eating it.
So let’s celebrate the change of seasons with a change of pace.
Enjoy my super easy poke and “rice” recipe.
Ingredients
10 ounces of chopped, sushi grade tuna (about 1.5 cups) (You can buy frozen Sushi Grade tuna here)
1 teaspoon of avocado oil (I used this brand)
1/2 teaspoon of fish sauce (This is my favorite Paleo friendly fish sauce)
2 teaspoons of coconut aminos (You can buy coconut aminos here)
Optional for spice lovers: 1 Thai or Serrano chili, chopped or 1 teaspoon of chili flakes or cayenne pepper
2 to 3 Tablespoons of diced onions
1 small tomato diced
1 tablespoon of green onion, diced
Optional garnish: small fish eggs like tobiko or ikura and/or chopped green onion (Buy tobiko here)
How to
Chop tuna into small cubes.
In a bowl, add avocado oil, fish sauce, coconut aminos, diced chili or chili flakes, diced onions, diced tomatoes and green onion in a bowl.
Throw diced tuna in the sauce and mix to combine well.
Serve over a bed of caulilfower rice*
*make cauliflower rice by roughly chopping cauliflower into smaller florets and processing the chunks in a food processor until you get a snow-like consistency. You can also make cauliflower rice by grating a whole cauliflower head on a cheese grater.
Steam the cauliflower in a saute pan with 1/4 cup of water or bone broth until water evaporates and cauliflower rice has a soft consistency like real rice.
- 10 ounces of chopped, sushi grade tuna (about 1.5 cups)
- 1 teaspoon of avocado oil (link)
- ½ teaspoon of fish sauce (link)
- 2 teaspoons of coconut aminos (link)
- optional for spice lovers: 1 Thai or Serrano chili or 1 teaspoon of chili flakes or cayenne pepper
- 2 to 3 Tablespoons of diced onions
- 1 small tomato diced
- 1 tablespoon of green onion, diced
- optional garnish: tobiko or ikura fish eggs and/or chopped green onion
- Chop tuna into small cubes
- In a bowl, mid avocado oil, fish sauce, coconut aminos, diced chili or chili flakes, diced onions, diced tomatoes and green onion in a bowl.
- Throw diced tuna in the sauce and mix to combine well.
- Serve over a bed of caulilfower rice*
- *make cauliflower rice by roughly chopping cauliflower into smaller florets and processing the chunks in a food processor until you get a snow-like consistency. You can also make cauliflower rice by grating a whole cauliflower head on a cheese grater.
- Steam the cauliflower in a saute pan with ¼ cup of water or bone broth until water evaporates and rice has a soft consistency like real rice.
