Breakfast for the girls today was fried eggs, a pear, roasted pumpkin seeds and raisins. Lunch was leftover Best Primal Pizza Ever for all of us. For dinner I made ahi poke. Unfortunately, we aren’t able to get sushi grade ahi at our local Sprouts, but for $6.99/lb for wild-caught ahi, I’m not going to complain. Since it’s not recommended to eat fully raw non-sushi grade fish, I gave it a quick sear first, still keeping it nice and raw in the middle. In a traditional poke, kukui nut is used. I found that a good substitute for that is macadamias so I used some roasted macadamia nut butter in the marinade. It turned out really well and tasted like my favorite poke from a shop in Carlsbad.
2 lbs wild-caught Ahi Tuna
1 cup coconut aminos
2 tbsp macadamia nut butter
2 tsp sesame seeds
4 scallions, diced
3 bishop peppers, chopped, keeping ribs & seeds (or any spicy pepper that you have)
sea salt & pepper to taste
1 tbsp avocado oil
Combine all of the marinade ingredients and set aside. Heat the avocado oil in a cast iron pan over high heat. Season the tuna with salt and pepper and sear for about 1 minute on each side. Set aside to cool a bit. Once cooled, cut against the grain and into bite size pieces. Place in a bowl and cover with marinade. Stick it in the fridge for 2 hours. Remove from the fridge and enjoy!
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