whole30 mango ahi poke

Well, as some of you may know, we are not exactly the picture of Whole30 success stories… I had a bit of a kitchen “incident” the other night in which I chopped off the tip of my left thumb. It took very little time for me to find and finish a bottle of white wine. #RIPwhole15

(It is probable that you, like me, find this bandaging situation highly dramatic for a thumb wound. However, this is a very appropriate place for a shoutout to Josh, who is mostly my neighbor but also has a day job as an orthopedic surgeon. Big thanks for your skillz in bandaging my digit the other night, Josh.)

Anyway, even though we are slightly off of the strict Whole30 regimen, this recipe for Mango Ahi Poke is staying in our regular rotation. I think the coconut aminos* are the key. They are my favorite discovery from Whole30.

Coconut aminos are made by aging coconut blossoms, and they are basically a good sub-in for soy sauce if you’re trying to avoid gluten or soy. Also, even though the coconut blossoms are aged with salt, coconut aminos have less than 1/2 of the sodium than soy sauce does. The taste is not exactly the same – coconut aminos are a teensy tiny bit sweeter, but they still have a deep umami flavor.

*every time I type “aminos” my computer wants to change it to “amigos” which is actually kind of apropos since they are my new friend.

Whole30 Mango Ahi Poke
Serves 2

10 oz. ahi (yellowfin) tuna, diced
2 ripe avocados, halved and pits removed
1 mango, diced
2 tbsp. coconut aminos
1-2 tsp. sesame oil (to taste)
1 tsp. black sesame seeds
2 macadamia nuts, crushed
1 green onion, sliced thinly

Combine the coconut “amigos” and sesame oil in a bowl. Add the tuna and stir until all of the tuna is well coated. Add the mango and toss until just combined. Scoop the tuna-mango mixture into the avocado halves and top with sesame seeds, crushed macadamia nuts and sliced green onions. Serve immediately.