10 Minute Ahi Tuna Poke Avocado Boats

These Ahi Tuna Poke Avocado Boats are a delicious, fun idea for an easy snack or appetizer. Packed full of protein, fiber, and satiating fats, all you need is 10 minutes of time and 4 ingredients and you have a dish that’s perfect to satisfy your hunger or impress your guests!

As a busy mom of 2 and Registered Dietitian, I’m always looking to develop quick and easy recipes that the whole family can enjoy. And these days, it’s all about doing more with less. 

Remember that big batch of delicious mango and habanero salsa on the blog? I’ve found a way to re-use it to create the cutest appetizer – Ahi Tuna Avocado Boats. These tasty lil’ guys are packed with protein, Omega-3s, and a burst of tropical flavor. 

What You Need For Tuna Poke Avocado Boats & Substitutions

Sushi Grade Tuna: I won’t lie – I am a little spoiled when it comes to fresh quality fish. Living in Vancouver and having a sister in Hawaii, I’ve had some of the best sushi-grade fish available. I use it in a lot of recipes for a quick protein option like in this Salmon Poke Bowl. 

When I developed this recipe, I used fresh tuna from a fish market. When we took photos, the market was closed and my grocery store was sold out, so I ended up ordering tuna sashimi from my local sushi spot. It was a hack I had to share haha! I know picking sushi tuna can be intimidating so I wrote about how to pick the right tuna here. 

If you’re struggling to find sushi grade tuna or are unsure of what’s available in your region, use canned tuna or salmon. You can also substitute for cooked prawns, defrosted and cut into cubes. They will all work perfectly with the other flavors in this dish! 

Avocados: You will use both the avocado skins (as the bowl for this snack) and the inside of the avocado so you need fresh ripe avocados. You do not want overly ripe avocados because their skin can be more fragile and won’t be able to be the vessel for this dish. Look for avocados that are firm but are slightly soft when you push the skin with your thumb. If you don’t have fresh avocado, you can use frozen and serve the final recipe in a bowl. 

There is not really an equal substitute for avocado but that doesn’t mean you can’t make it if you’re out of avocado. For a spin on these avocado boats without avocado (haha), substitute for 2 cups of other veggies like cucumber, bell peppers, cabbage, carrots, or celery. You won’t have the creamy texture from the avocado but it will be a delicious version! 

Mango Habanero Salsa: I had a big batch of my homemade mango habanero salsa in the fridge which inspired this dish. You can either make that recipe or you can buy a mango salsa from the store. If you don’t have either of these options, you can substitute for a spicy pineapple or peach salsa.  

Soy Sauce: I used soy sauce to add some umami to this dish. Soy sauce ties all the ingredients together. If you’ve ever had a spicy tuna roll with mango or avocado, you understand. Out of soy sauce? No problem! You can use tamari or coconut aminos (both are great gluten free options or you can use other flavors like teriyaki sauce or worcestershire. Start by adding a teaspoon and tasting as you go so you don’t overseason the dish.  

Sesame Seeds: I topped this with black sesame seeds but you can use toasted sesame seeds as well. This would also be good with hemp hearts or chia seeds! Or you can top with green onion for a different flavor. 

How to Make Tuna Poke Avocado Boats 

Mistakes and Fixes

Making a new dish is not always easy. I always make my fair share of mistakes while developing a new recipe. From overripe veggies to overcooking or undercooking a dish, I’ve done it all. While this recipe is relatively simple because there’s no heat, there are still a few hiccups that can happen along the way.

Here are some of the things I’ve encountered along with some easy fixes so your food doesn’t go to waste:

Low quality fish: It’s important to pick high quality sushi grade tuna, when eating uncooked fish (more on how to pick sushi grade tuna here). If you can’t find sushi grade tuna, you can cook the tuna available or you can use canned fish.

Cutting the tuna improperly: Cut against the grain to ensure tender pieces of tuna that are tender (and not chewy). Don’t forget to sharpen your knife and take your time while cutting. 

Over-ripe avocados: Avocados are a tricky ingredient sometimes. If you end up with avocados that are too soft for making these tuna avocado boats you can try mashing the avocado and using them as a creamy avocado base. Mix it in with the soy sauce and tuna to create a creamy marinade. 

Too salty: If you were a little heavy handed with the soy sauce (I’ve been there), try adjusting by adding more avocados, mango, or lime juice. The natural sweetness and acidity can help with the counteracting the saltiness, resulting in a balanced dish.

Nutritional Benefits

Tuna: Tuna is an excellent source of high-quality protein and omega-3 fatty acids. It may support brain health, cardiovascular function, and help with muscle recovery.

Avocado: Avocados are rich in nourishing fats, fiber, and an array of vitamins and minerals. One of my favorite things about avocados is that they add a satiety factor to any dish. Satiety is the feeling of fullness and satisfaction after a meal. 

Mango Habanero Salsa: Besides being packed with flavor and making a dish satisfying, mango habanero salsa is a nutritional powerhouse. The star ingredient, mango, is packed with vitamins A and C, fiber, and antioxidants. 

How to Pick Sushi Grade Tuna

Anytime I post on Instagram a dish featuring sushi-grade fish, my inbox is filled with questions asking how I pick my fish or where do I buy it. Living in Vancouver we are so lucky to have fresh seafood available to us daily, but I do have a few tips and tricks that should help you be able to find the highest quality seafood, no matter where you live. 

How to Pick Sushi Grade Tuna:

1. Choose a reputable store: Look for a trusted grocery store or fish market known for its high-quality seafood. Stores with a good reputation are more likely to have properly handled and labeled sushi grade tuna. 

2. Look for visual cues: The appearance of the tuna can tell you a lot about its quality. Look for tuna with a vibrant and glossy flesh that’s also deep red in color. Avoid any tuna that appears dull or has a discolored brownish tint.

3. Ask the experts: Never be afraid to ask for help – especially when it comes to shopping for fresh, sushi-grade tuna. The seafood counter staff at the grocery store or market are the experts. Don’t hesitate to ask about the tuna’s quality or how you can tell if it’s appropriate for the dish you’re making. They’ll guide you in the right direction and help you pick the best option available. 

4. Buy as fresh as possible: Fresh is best when it comes to sushi grade tuna. Look at packaging dates and expiry dates when choosing your fish. I recommend using the fish the same day as buying it. If you’re not sure if the fish is still okay to use, use your senses. How does it smell and how does it look? If it has an overly fishy odor or a slimy texture, don’t use it. Trust me, it’s not worth it. 

5. Look in the freezer section: I am so lucky to live in Vancouver where fresh fish is easily available. Growing up in Kamloops this wasn’t always the case. If fresh sushi grade tuna is not available in your city, opt for frozen tuna. These are usually clearly labeled as sushi grade or sashimi grade. I’ve seen them available at most major grocery stores. Defrost in the fridge or by running under cold water. Do not use any heat to defrost! And then follow the recipe as is. 

6. If all else fails, order tuna sashimi from your local sushi restaurant: Restaurants will typically source the best quality fish available in your region. While this may be the more expensive option, it is always the safest and can help you out if you’re in a serious pinch. 1 order of tuna sashimi is usually ¼ – ½ pound. Get an order of sashimi and then follow the recipe. Note: It will be sliced so if you need an uncut tuna steak, this will not be the best option. 

How To Take These Boats To The Next Level

As you know, I like to start with simple recipes as templates and find new creative ways to enhance them. These Ahi Tuna Poke Avocado Boats are a great example of a simple dish that can be up-leveled in so many different ways. 

1. Change up the protein! I write about different substitutions that you can use here but the options seriously are endless. These would be delicious with poached prawns, sashimi-grade salmon, canned fish, cubed chicken, or scallop ceviche. 
2. Add a crunch! Add some minced cucumber, green pepper, or celery to add a crunch factor. There are 3 different reasons you might be hungry for a snack and personally, when it’s due to mouth hunger, I like to add a little crunch!
3. Add some spice! Kick this dish up a notch and add a little more heat. While the mango habanero salsa can add some spice, you might want a little more. Top with a drizzle of sriracha aioli, add some red pepper flakes or wasabi to the tuna seasoning, or finish with some hot sauce.  

If you make these ahi tuna poke avocado boats, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo