Prep time:  
Cook time:     
Total time:  1


  • 2 whole ripe avocados
  • 1 lime wedge
  • kosher salt
  • 4 ounces raw high quality tuna, minced
  • 1 teaspoon sriracha
  • 2 teaspoons coconut amino acids or tamari (gluten free soy sauce)
  • 2 tablespoons minced green onion
  • toasted sesame seeds
  • Mixed greens and cucumber slices for serving (optional)


  1. Peel and seed the avocado, squeezing the fresh lime juice over all four halves. Sprinkle them with kosher salt and set aside.
  2. For the Poke:
  3. Mince the tuna (which I chop that finely with a heavy chefs knife, or even better- a hatchet). Mix the tuna, sriracha, coconut amino acids (or GF soy sauce) and the minced green onion together.
  4. Divide the Tuna Poke between the four avocado halves and then sprinkle the toasted sesame seeds over the top. Serve on a bed of greens and cucumber slices.

Author: Heather Christo

Avocados, Salad, Spicy Tuna