Looking for a fun way to spruce up your poke bowls? Try these tasty Ahi Tuna Poke Tostadas. They’re gluten-free, grain-free, and absolutely delicious.
Crispy tortillas, mashed avocados, dressed kale, marinated poke, with drizzled mayo sriracha sauce. Are you drooling yet? LOL
This is a fun spin on the classic Ahi Tuna Poke Bowl. In fact, I basically took a very similar recipe from my Watermelon Poke Bowls used ahi-poke instead of watermelon and served it on a crispy grain-free tortilla. It’s light, fresh, crispy, and very easy to make.
To make this recipe even better, besides that flavor, is that it’s a great meal perfect for balancing blood sugar. It’s got your protein, fat, greens, and fiber to stabilize you throughout the day. So it’s a win-win.
Make Ahead
You can certainly make this recipe early in the morning and serve it by lunch or dinner time. The kale is a very hearty leafy green that won’t wilt once dressed. The trick to liking kale is massaging it with the dressing. It softens the leaves and helps with digestion.
For the ahi-tuna, you really don’t have to marinate the tuna for very long. But I’d say let it sit in the marinade for at least 30-45 minutes. But if all you have is 15 minutes, that is just fine as well.
What You Need
- siete tortillas
- sushi-grade ahi tuna
- vegan mayo or any mayo of choice
- siracha
- lime
- coconut aminos
- rice vinegar
- orange juice
- kale
- avocado
- olive oil
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Other recipe you may enjoy
This recipe is so fresh, light, and hydrating. I hope you give this tasty dish a try. If you do, let me know what you think by commenting below!
Xo,
Natalie
Ahi Tuna Poke Tostadas
Ahi Tuna Poke Tostada
Ingredients
- AHI TUNA
- 1.5 lbs sushi-grade ahi tuna cubed
- 1 tbsp sesame oil
- 4 tbsp coconut aminos or tamari or soy sauce
- 4 tsp rice vinegar
- 1 lime juiced
- ¼ tsp grated ginger
- 1/2 orange juiced
- salt and pepper to taste
- 10 grain-free tortillas or tortillas of choice
- avocado spray
- KALE SALAD
- 1 bunch of kale chopped
- 2 tbsp olive oil
- 2 tbsp coconut aminos or tamari or soy sauce
- 1 lime juiced
- 2 tbsp rice vinegar
- salt and pepper to taste
- 3 scallions chopped
- ¼ cup cilantro chopped
- SRIRACHA MAYO
- ½ cup vegan mayo
- 1 tbsp lime juice
- 1.5 tbsp sriracha
- MASHED AVOCADO
- 2 avocados
- 1/2 lime juiced
- salt and pepper to taste
- TOPPINGS
- cilantro
- radishes
- lime juice
- sesame seeds black white or both
Instructions
- Preheat oven to 425°
- For the POKE: Add all the poke ingredients EXCEPT tortillas, into a large bowl and mix gently. Marinate in the fridge for at least 20 minutes to a couple hours.
- In another large bowl, add in the kale, olive oil, coconut aminos, lime juice, salt, pepper, cilantro, scallions, and mix well. Massage with hands to soften the kale leaves.
- Spray the tortillas on each side with avocado spray and bake for about 3-4 minutes per side or until crispy.
- In a bowl, mash the avocado with a fork and add in the lime juice, salt, and pepper. Set aside.
- In another bowl, add all the ingredients for the sriracha mayo and set aside.
- Assemble the tostadas by starting with a layer of the avocado spread, then the kale salad, and top with the ahi tuna. Drizzle with the sriracha mayo and top with more lime jiuce, radishes, and cilantro.