Low Carb Spicy Tuna Poke
Dive into vibrant flavors with our Low Carb Spicy Tuna Poke, a perfect fusion of freshness and spice that’s both healthy and satisfying. This quick, no-cook recipe takes just 15 minutes to prepare, featuring tender cubes of sushi-grade tuna, creamy avocado, crunchy cucumber, and green onion, all tossed in a tangy-sweet dressing of soy sauce, sesame oil, and sriracha. Served atop spiralized zucchini noodles or shirataki rice for a low-carb base, this poke bowl keeps it light while delivering bold, umami-packed flavors. Garnished with sesame seeds and crumbled seaweed snacks, it’s an irresistible dish that’s gluten-free and keto-friendly—ideal for a refreshing lunch or dinner. Perfect for seafood lovers seeking a healthy twist on a classic Hawaiian favorite!
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Recipe Information
Ingredients
- 200 grams sushi-grade tuna
- 1 small cucumber
- 1 medium avocado
- 1 stalk green onion
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon lime juice
- 3 sheets seaweed snacks
- 100 grams spiralized zucchini or shirataki rice
Instructions
1. Begin by preparing your sushi-grade tuna. Using a sharp knife, cut the tuna into small, evenly sized cubes (about 1 cm each). Place in a mixing bowl and set aside.
2. Wash and prepare the vegetables. Dice the cucumber into small cubes, slice the green onion thinly (including the green tops), and cut the avocado into small chunks. Add the diced cucumber and green onion to the bowl with the tuna.
3. In a small separate bowl, whisk together soy sauce (or tamari), sesame oil, sriracha, rice vinegar, and lime juice to create the dressing.
4. Pour the dressing over the tuna and vegetables. Toss gently to evenly coat all the ingredients.
5. Fold in the avocado carefully to avoid mashing it. Let the mixture sit for 5 minutes to allow the flavors to meld.
6. Prepare your serving base. If using spiralized zucchini, lightly pat it dry with paper towels to remove excess moisture. If using shirataki rice, rinse and prepare it according to package directions.
7. To assemble, divide the spiralized zucchini or shirataki rice between two bowls. Top each with the tuna mixture.
8. Garnish the poke bowls with sesame seeds and crumbled seaweed snacks for added crunch and flavor.
9. Serve immediately and enjoy!
Nutrition Facts
Calories |
779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 11.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 7.1 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2534 mg | 54% | |
*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.
