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Spiralized Cucumber and Ahi Tuna Salad

While researching dinner options, I came across a food blog called Inspiralized that focuses strictly on spiralized recipes.  For any one that does not know, a spiralizer is a simple machine that produces spiral cuts, shoestrings and vegetable “noodles” for adding new texture to pasta dishes, stir-fries and salads.  Genious. I received mine as a birthday gift from my parents this year and absolutely love it. If you are looking for  more of an inexpensive option, here is another. Ali goes as far as providing YouTube videos on how to use the spiralizer for those who may get confused for the first time.  I won’t lie and say I did not watch it. The first recipe I saw on her blog was Ahi Tuna Poke Bowls with Avocado and Cucumber Noodles….. Yup, that choice was easy.  JJ and I loved this recipe and began brainstorming different ways to use it in the future. The cucumber, avocado and ahi tuna were a perfect combination.

Ingredients

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 (I used coconut oil instead)
¼ cup soy sauce (low-sodium)
1 teaspoon rice vinegar
¼ heaping cup finely diced scallions (I did not use)

Instructions

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.

Enjoy!

Be Kind,
Lola

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