Tuna Treasure

Tuna Poke Stuffed Avocado



  • 1lb fresh tuna cubes
  • 1/4 cup coconut aminos (feel free to use soy, I prefer to use coconut aminos as it’s a little less intense)
  • 3 green onions, chopped
  • 1 tablespoon sesame oil
  • 2 tablespoons toasted sesame seeds
  • 1-2 tablespoon macadamia nuts finely chopped (some in recipe and some for garnish)
  • crushed red pepper

Mix all ingredients together. It’s recommended you refrigerate for 2 hours, but I only had 1 hour and it worked great.  At the last minute before serving, cut the avocado in half, remove pit and cut 2 or 3 lines vertically. Then do the same horizontally, cutting thru the avocado, but not the skin. Then squeeze a little lemon on top of the avocado to keep them from browning. Fill with the tuna mixture and top with sesame seeds, crushed red pepper and crushed macadamia nuts.

Note: I like to double the recipe so I have left over tuna poke for the next day 




Add yours →

  1. Mmmm raw fish and avocado are so perfect together! This looks so healthy and beautiful! Love it

  2. Just put mine tuna in the fridge to marinate but took a bite first……so delish, I can’t wait to eat. Thanks for sharing

  3. My avocados will be perfect tomorrow of this yummy recipe .

  4. Can’t wait to try! Would mirin be a good addition to this?

  5. where did you buy your tuna? I have heard you need to buy sushi grade tuna/crab/salmon for pok dishes but I am not quite sure what that means or if it is true! any insight would be amazing 🙂

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