Tuna Poke Zoodle Bowl [Whole 30, Paleo]

I was strolling around Geneva, minding my own business when -- BOOM -- I spotted it. Geneva's very own poke shop. The poke wave has been alive and well in the United States for years now, but the beloved Hawaiian dish seems to just be making its way in some other parts of the world. In typical Swiss fashion, it was about double the price of what it cost in the U.S., but damn was it goooood. I have to give it to the little shop as well, the versatility and sauces were top-notch, and from carnivores to vegans to paleo, it had a little something for everyone. 

I had never thought of using raw zucchini noodles as a base for poke, but it works out BRILLIANTLY (forget the cauliflower rice, seriously guys). As soon as I got home I knew I needed to recreate it and prove to myself that I am not bound to spending $25 every time I want poke in Switzerland (JE REFUSE, JE... REFUSE!) The results were even better than I imagined, and so so simple. I hereby declare poke zoodle bowls the dish of the summer, and if you try this you'll understand why.

Poke Ingredients:
1/2 lb. sushi-grade tuna, chopped into 1/2-1 inch cubes
2 tablespoons coconut aminos (or low-sodium soy sauce if not Whole 30)
1 tablespoon sesame oil
1 chopped scallion
1 tablespoon mixed black and white toasted sesame seeds

Salsa Verde Zoodle Ingredients:
1½-2 cloves garlic
2 big handfuls of fresh flat-leaf parsley
1 bunch of fresh basil
1 handful of fresh mint
1 small handful of capers
1-2 gherkins
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
Salt and pepper, to taste
3-4 cups of raw spiralized zucchini 

Toppings:
Cubed avocado
Sliced radish
Pickled red onion (just red onion and red wine vinegar)
Sliced scallions
Chopped parsley

Start by combining all poke ingredients and giving it a good stir so all of tuna is tossed in marinade. Put in refrigerator covered for 10 minutes-2 hours.

Make your salsa verde sauce by combining all ingredients except olive oil and zucchini into a blender until smooth. Gradually add olive oil in a small bowl and mix until texture is consistent. 

Add a few spoonfuls of your sauce to the zoodles and toss thoroughly. Add poke mixture on top along with your toppings. Garnish with sesame seeds, scallions and parsley, if desired.