Tuna Poke Parfaits


This recipe for tuna poke parfaits is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Carly. To qualify, the recipe includes Greek-Style Coconut Milk Yogurt by So Delicious Dairy Free.

Tuna Poke ParfaitsSpring Fling Dairy-Free Recipe ContestCarly says, “This is another recipe I came up with for Easter dinner!”

For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest

Special Diet Notes & Options: Tuna Poke Parfaits

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, and tree nut-free.

Tuna Poke Parfaits
Prep time
Total time
Serves: 4 appetizer size dishes
  • 1 medium avocado, peeled, pitted and chopped
  • Lime juice and zest
  • 1 ahi tuna steak, chopped
  • 1 6-ounce container So Delicious Dairy Free Greek-style Cultured Coconut Milk (yogurt)
  • 2 tablespoons soy sauce (substitute wheat-free tamari for gluten-free)
  • 2 tablespoon sesame oil
  • 2 teaspoons red chili sauce
  • 1 teaspoon sriracha
  • Toasted sesame seeds
  • Sweet potato noodles, for topping
  • Chopped scallions, for topping
  1. Stir avocado with a few squeezes of lime juice and a little zest in a small bowl.
  2. In a separate bowl stir together the tuna, coconut milk yogurt, soy sauce, sesame oil, chili sauce, sriracha, and a few sprinkles of sesame seeds.
  3. In parfait cups, layer first with the avocado mixture, then the tuna mixture, and finally top with sweet potato noodles and scallions.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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