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Nutrition Facts
Serving Size 150 g
(Approx. 6 Servings)
Amount Per Serving
Calories 180 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 240 mg 10%
Total Carbohydrate 8 g 3%
Dietary Fiber 5 g 20%
Sugars 1 g
Protein 15 g
Vitamin A 6% Iron 6%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Ahi and Avocado Poke
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

2 frozen ahi tuna steaks, completely thawed
2 large avocado, cut in half and pit removed
1 bunch of green onions, chopped
1 Tsp black sesame seeds
1 Tsp lime, juiced
1/2 Tsp La Tourangelle Toasted Sesame Oil
2 Tbsp soy sauce
1 Tsp Sambal Oelek Chili Paste
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Preheat grill to 350°F.
Spray grill with any non stick spray or wipe grill liberally with oil to keep tuna from sticking. Grill tuna steaks about 1 minute per side. Tuna should be very rare still. (It should just be on grill long enough to get a touch of grill color.) Remove when marked.
Grill avocados until they have color then remove to cool. Dice up grilled tuna and avocado and place in a bowl. Add in all remaining ingredients. Toss gently to coat and refrigerate for at least 30 minutes to allow flavors to meld. Serve on a chip or crispy wonton wrapper.


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