Ahi Tuna Sashimi with Pineapple & Avocado-Ginger Cream

Not too long ago I told you all about my first ever sushi-eating experience. It was awesome! It even inspired me to make this dish. I wanted to come up with another grain free and paleo sushi-inspired dish: this time I wanted it to have layers that mimicked the construction of nigiri, but without the rice. But since this dish doesn’t have the rice (or a rice substitute like cauliflower rice), I dubbed it an Ahi Tuna Sashimi.

Ahi Tuna Sashimi with Pineapple and Avocado-Ginger Cream #paleo #whole30 #sashimi

I wanted to keep this dish super clean and fresh. I have seen plenty of cauliflower rice “sushi” recipes around, but that all seemed way too time-consuming. And I wanted to let the beautiful raw Ahi Tuna Sashimi shine. So I decided to stack the delicate Ahi Tuna Sashimi on top of some freshly sliced pineapple. This was totally delicious just as it was – in fact, cubed pineapple and Ahi Tuna makes an exceptional ceviche or poke base – but I wanted to go one step further.

One of the things I love about the sushi experience is the range of different flavors and textures. This is especially true in all the “extras”: the sauces and the little finishing touches on the outside of rolls. So I wanted to make a simple, creamy sauce that would pack a punch of flavor and marry the fresh Ahi Tuna Sashimi and sliced pineapple together. To do this I made a really easy Avocado-Ginger Cream, flavored with extra fresh lime juice and coconut aminos for that “soy-sauce-like” bite. Perfect!

This recipe is Paleo, Whole30 compliant and – if you omit the sesame seed garnish – is also suitable for people following the Autoimmune Protocol.

Ahi Tuna Sashimi with Pineapple and Avocado-Ginger Cream #paleo #whole30 #sashimi

 

Ahi Tuna Sashimi with Pineapple & Avocado-Ginger Cream
 
This Ahi Tuna Sashimi sits on top of bite size pieces of fresh pineapple and is finished with an Avocado-Ginger Cream. It's grain, dairy & gluten free.
Ingredients
  • 24 bite size pieces of fresh sliced pineapple
  • 5 - 6 oz ahi tuna, sliced and cut into 24 bite size pieces
  • Optional, to garnish: raw sesame seeds {omit for Autoimmune Paleo}
For the Avocado-Ginger Cream:
Instructions
  1. Stack each piece of sliced Ahi Tuna on top of a bite size slice of fresh pineapple.
  2. Top each piece of tuna with the Avocado-Ginger Cream and - if using - garnish with raw sesame seeds. See recipe below for the Avocado-Ginger Cream.
To make the Avocado-Ginger Cream:
  1. Add all ingredients to a blender and process until smooth. Depending on the size of avocado used, you may need to thin the sauce. You can do this by adding additional coconut aminos or water until the desired consistency is reached.
Notes
This dish is Whole 30 compliant and - if you omit the sesame seeds - Autoimmune Paleo, too.

Ahi Tuna Sashimi with Pineapple & Avocado-Ginger Cream
Author: 
 
This Ahi Tuna Sashimi sits on top of bite size pieces of fresh pineapple and is finished with an Avocado-Ginger Cream. It's grain, dairy & gluten free.
Ingredients
  • 24 bite size pieces of fresh sliced pineapple
  • 5 - 6 oz ahi tuna, sliced and cut into 24 bite size pieces
  • Optional, to garnish: raw sesame seeds {omit for Autoimmune Paleo}
For the Avocado-Ginger Cream:
Instructions
  1. Stack each piece of sliced Ahi Tuna on top of a bite size slice of fresh pineapple.
  2. Top each piece of tuna with the Avocado-Ginger Cream and - if using - garnish with raw sesame seeds. See recipe below for the Avocado-Ginger Cream.
To make the Avocado-Ginger Cream:
  1. Add all ingredients to a blender and process until smooth. Depending on the size of avocado used, you may need to thin the sauce. You can do this by adding additional coconut aminos or water until the desired consistency is reached.
Notes
This dish is Whole 30 compliant and - if you omit the sesame seeds - Autoimmune Paleo, too.

 

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Ahi Tuna Sashimi with Pineapple and Avocado-Ginger Cream #paleo #whole30 #sashimi

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