Escape to Hawaii With a Tuna Poke, Mango, and Avocado Bowl

Find fresh or frozen wakame seaweed at Asian markets. You can also use fresh or frozen premixed seaweed salad. The tuna and avocado make this dish a potassium powerhouse. Serve atop brown rice, if you like.

Ingredients

1 tablespoon sesame oil
3 tablespoons lower-sodium soy sauce
1 pound sushi-grade yellowfin tuna, cut into 1/2 -in. cubes
2 cups cubed mango
1 cup fresh or thawed frozen wakame seaweed
2 tablespoons fresh lime juice
1 tablespoon shaved shallot
2 teaspoons very thinly sliced seeded red Fresno chile
1 teaspoon sesame seeds, toasted
2 ripe avocados, peeled and cubed

How to Make It

Combine first 3 ingredients in a small bowl. Combine mango and remaining 6 ingredients in a separate medium bowl; toss gently to coat. Place about 3/4 cup mango mixture in each of 4 shallow bowls. Top each serving with about 1/2 cup tuna mixture.

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CookL:DT

Avocados, sesame oil, soy sauce