Volcano Style Poké




I love Poké!

I’ve made it before on the site and I’m sure I’ll make it again. On my family’s recent trip to Hawaii, I saw first and the grocery store delis filled with Poké selections. They had kimchi and a wide variety of marinated vegetables as well, it was easy to “Keep It Paleo!” at lunch when you included Island-Style Chicken and Kalua Pork that was readily available. Anyhow, it was my first trip to Hawaii and I was stoked.

Chef Kelley joined me for this one. She likes to cook and regularly throws dinner parties for her friends. That being said, Poké is a great option for an appetizer, a course in a plated dinner, or an alternative protein to mix up your meal prep. As we discussed, it’s tough to see it served with deep fried chips or wonton skins because it is such a light and fresh offering. For this reason, we kept it light with lettuce wraps and I recommend you do the same.

Kelley is slated sixth for the CrossFit Central Regional coming up this weekend, so be sure to tune in and cheer her on. Better yet, whip up some Volcano-Style Poké to munch on during the show!

“Keep It Paleo!” my friends.

Your Pal,

Paleo Nick

Volcano Style Poke


  • 2 pounds ahi tuna, diced
  • 1/2 bunch scallions, small dice (save a little for garnish)
  • 1/2 bunch cilantro, choppped (save some for garnish)
  • 1 tablespoon Sambal (adjusted to your heat liking)
  • 2 tablespoons tamari or coconut aminos
  • 1 tablespoon toasted sesame oil
  • 1/4 cup Massie Mayo (recipe below)
  • Romaine lettuce leaves
  • Masago (optional)

Ingredient for the Massie Mayo:

  • 2 eggs, one whole, one egg yolk
  • 1 lemon
  • 2 clove garlic
  • Kosher salt, as needed
  • 2 cups extra light olive oil (DO NOT USE EXTRA VIRGIN)

Preparation Instructions:

  1. Prepare Massie Mayo by combining the listed ingredients (except the oil) into a food processor and blitz. Slowly add olive oil until mayo comes together, becoming more white in color and thicker. Once thickness is achieved, check flavor and add more lemon juice and salt as needed. Set aside.
  2. Place diced tuna, scallions, and cilantro into a medium sized mixing bowl and stir. Add tamari, sesame oil, sambal and Massie Mayo. Stir to incorporate.
  3. Place poke mixture into a small serving bowl, plate with Romaine lettuce leaf cups and Enjoy!

“Keep It Paleo!”

Zone Breakdown:

Protein: (32)

We have 32oz (2 pounds) of Tuna. With one ounce equaling one block, that gives us 32 blocks.

Carbohydrates: (0)

There aren’t any carbs in this recipe that total enough to really count.

Fats: (36)

Our fats come from the Massie mayo. The recipe breaks down to yield two cups with 288 fat blocks. Since we are not using all 2 cups of it, and only a ¼ cup, however, we get 36 blocks.

Balancing Act:

We have a pretty even balance between the fats and the protein. Now we just need to add in a couple carbs to balance it up. This recipe will break down into 8 4-block meals.

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