Keto Tuna Poke Bowl
Dive into a flavorful and nutrient-packed adventure with this Keto Tuna Poke Bowl, the perfect low-carb twist on the classic Hawaiian dish! Featuring tender, sashimi-grade tuna cubes marinated in a zesty mix of soy sauce, sesame oil, lime juice, and ginger, this recipe delivers bold umami flavors while staying true to keto principles. A vibrant array of fresh cucumber, creamy avocado, crisp radishes, and fluffy cauliflower rice creates a colorful, satisfying base, topped with sesame seeds, green onions, and strips of nori for an authentic finish. Ready in just 20 minutes, this bowl is ideal for a quick yet elegant weeknight dinner or a refreshing lunch. With its protein-packed ingredients and keto-friendly flare, it’s a healthy take on poke you won’t want to miss!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz sashimi-grade tuna steak
- 1 medium cucumber
- 1 medium avocado
- 4 small radishes
- 2 cups cauliflower rice (cooked and cooled)
- 2 stalks green onions
- 2 tbsp soy sauce (or coconut aminos for soy-free option)
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp lime juice
- 1 tsp sesame seeds
- 1 sheet seaweed sheets (nori), cut into small strips
- 0.5 tsp ginger (grated)
- 1 clove garlic (minced)
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
Begin by preparing the tuna. Using a sharp knife, cut the sashimi-grade tuna steak into 1/2-inch cubes and place the cubes into a bowl.
In a small mixing bowl, whisk together soy sauce (or coconut aminos), sesame oil, rice vinegar, lime juice, grated ginger, minced garlic, salt, and black pepper to create the marinade.
Pour the marinade over the tuna cubes and gently toss until they are evenly coated. Cover the bowl and refrigerate for 10 minutes while you prepare the vegetables.
Slice the cucumber in half lengthwise, then use a spoon to scoop out the seeds. Cut the cucumber into thin half-moon slices.
Dice the avocado into bite-sized pieces. Thinly slice the radishes, and chop the green onions into small rounds.
Lay out bowls for serving. Divide the cooked and cooled cauliflower rice evenly between the two bowls as the base.
Arrange the cucumber slices, diced avocado, sliced radishes, and marinated tuna cubes on top of the cauliflower rice in an aesthetically pleasing pattern.
Sprinkle sesame seeds, chopped green onions, and seaweed strips over the top of each bowl as garnishes.
Serve immediately and enjoy your keto-friendly tuna poke bowl!
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 16.2 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 218 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3601 mg | 77% | |
*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.
