Keto Classic Poke Tuna Bowl
Dive into the vibrant, nutrient-packed flavors of this Keto Classic Poke Tuna Bowl—an irresistible low-carb twist on the traditional Hawaiian favorite. Featuring tender, sushi-grade tuna marinated in a tangy-sesame dressing, this recipe is paired with a medley of crisp vegetables like cucumber, radishes, and green onion, plus creamy avocado for a satisfying texture. Instead of rice, a bed of shredded romaine keeps this bowl keto-friendly while adding a refreshing crunch. Finished with nori strips, toasted sesame seeds, and a squeeze of lime, this quick, no-cook recipe comes together in just 20 minutes, making it perfect for a healthy lunch or dinner. Packed with protein, healthy fats, and fresh ingredients, this bowl is as delicious as it is visually stunning—ideal for those embracing the keto lifestyle or simply craving a light yet flavorful meal.
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Recipe Information
Ingredients
- 200 grams sushi-grade tuna
- 1 small cucumber
- 1 medium avocado
- 2 stalks green onion
- 3 medium radish
- 1 sheet nori sheets
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon toasted sesame seeds
- 100 grams shredded romaine lettuce
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 half lime
Instructions
Start by preparing the tuna. Dice the 200 grams of sushi-grade tuna into small, bite-sized cubes and place them in a mixing bowl.
Prepare the vegetables: Take 1 small cucumber and slice it into thin rounds. Peel and core 1 medium avocado, then cut it into cubes. Slice 2 stalks of green onion and 3 medium radishes thinly.
Cut the nori sheet into thin strips using kitchen scissors. Set aside for garnishing.
In a small bowl, combine 2 tablespoons of sesame oil, 1 tablespoon of soy sauce, and 1 teaspoon of rice vinegar. Add the 0.5 teaspoon of salt and 0.25 teaspoon of pepper, and stir well to combine.
Pour the dressing over the cubed tuna in the mixing bowl. Gently toss until the cubes are well coated with the dressing. Allow the tuna to marinate for about 5 to 10 minutes.
While the tuna is marinating, prepare the base of each bowl by layering 50 grams of shredded romaine lettuce per serving.
Once the tuna is marinated, assemble the poke bowl by evenly dividing the seasoned tuna over the shredded lettuce in both bowls.
Arrange the sliced cucumber, avocado cubes, green onion, and radish slices around the tuna in each bowl for a colorful presentation.
Garnish with the nori strips and 1 tablespoon of toasted sesame seeds.
Finish with a squeeze of juice from half a lime over each bowl for added brightness and serve immediately.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 6.7 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 161 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2231 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
