Go Back

Grilled Avocado Poke Boats

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6 as a starter

Ingredients
  

  • 227g (8 oz) sashimi grade tuna cut into bite-sized cubes
  • 1/2 personal watermelon scooped into balls using a melon baller
  • 2-3 mini cucumbers quartered and sliced
  • 1 jalapeno sliced thin
  • 1/4 cup fresh cilantro finely chopped
  • 3 cloves garlic minced
  • 1 1/2 tbsp soy sauce
  • 2 tbsp ponzu
  • 2 tbsp mirin
  • 1/2 -1 tsp wasabi paste
  • 1 lime juiced, divided
  • 3 avocados pitted
  • 2 tbsp olive oil
  • 1 tsp finishing salt I used Maldon's Smoked Salt
  • 8-12 pickled ginger slices
  • 1/4 cup macadamia nuts coarsely chopped
  • 2 tbsp toasted sesame seeds

Instructions
 

  • Place the tuna, watermelon, jalapeno, cucumbers, and cilantro in a large bowl and set aside.
  • In a small bowl whisk to combine the wasabi, soy sauce, ponzu, mirin, garlic, and half of the lime juice. Pour the dressing over the fish mixture and toss to coat. Cover and chill until ready to serve.
  • Brush a grill or griddle with half of the olive oil. Brush each avocado half with the remaining oil and set aside.
  • Heat the grill on high until smoking. Add the avocado, face-side-up, and grill for 2 minutes. You're just warming the back of each avocado half. Flip the avocados and grill for 3-5 minutes more. Don't take the avocados off of the grill until grill marks are visible and they lift easily off of the grill.
  • Transfer the avocados to a platter and brush them with the remaining lime juice and sprinkle them with the finishing salt. Using a spoon, make the pit cavity wider. Not a ton just a little bit so it can take more poke. Spoon the poke into the cavity and garnish with sesame seeds, chopped macadamia nuts and pickled ginger. Serve immediately.