Low Carb Tuna Poke Bowl

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  • prep time

    prep time

    2 h 10 min

  • cook time

    cook time

    8 min

  • ready time

    ready time

    2 h 18 min

Low Carb Tuna Poke Bowl

12 ratings

Tuna poke bowls have invaded every typical foodie’s Instagram feed. The refreshing bowls of rice, pickled veggies, and tender cubes of tuna taste just like you’re eating a giant sushi roll! This super keto-friendly version of a tuna poke bowl is incredibly healthy for you. Aside from lean protein, you get a variety of nutrients from all the vegetables you can pack into each bowl. As you get comfortable with this recipe, you can explore with your favorite toppings in the future!

- Jessica L

  • Net Carbs

    7.6 g

  • Fiber

    4.5 g

  • Total Carbs

    12.1 g

  • Protein

    25 g

  • Fats

    6.3 g

198 cals

Low Carb Tuna Poke Bowl

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Tuna Steak

    Tuna Steak

    9 oz, boneless, raw

  • Soy Sauce

    Soy Sauce

    3 tablespoon

  • Rice Vinegar by Kikkoman

    Rice Vinegar by Kikkoman

    ½ teaspoon

  • Sesame Seeds

    Sesame Seeds

    1 teaspoon

  • Ground Fresh Chili Paste by Sambal Oelek

    Ground Fresh Chili Paste by Sambal Oelek

    ¾ tsp

  • Cauliflower

    Cauliflower

    18 ounce

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Salt

    Salt

    ½ teaspoon

  • Black Pepper

    Black Pepper

    ½ tsp

  • Spinach Raw

    Spinach Raw

    ¾ ounce

  • Nori Seaweed Sheets by Sushi Chef

    Nori Seaweed Sheets by Sushi Chef

    ¾ sheet

  • Cucumber

    Cucumber

    ¾ ounce

  • Carrots Raw

    Carrots Raw

    ¼ cup, grated

  • Ginger Root Raw

    Ginger Root Raw

    ¾ tsp

  • Green Onion Tops

    Green Onion Tops

    3 teaspoon

Recipe Steps

steps 4

2 h 18 min

  • Step 1

    Dice raw tuna steaks into 1X1 inch cubes. In a plastic bag, gently combine the tuna with the soy sauce, vinegar, sesame seeds, and chili paste. Let the tuna marinate for 2 hours in the fridge.
    Step 1
  • Step 2

    To make the cauliflower rice, cut your cauliflower into small pieces and pulse them in a food processor until they mimic grains of rice.
    Step 2
  • Step 3

    In a large skillet, saute the cauliflower in the olive oil with salt and pepper for about 3 minutes. This will be just enough to turn the cauliflower slightly golden without over-cooking it. Stir occasionally to avoid burning. Set the “rice” aside to cool when it’s done cooking.
    Step 3
  • Step 4

    To prepare your poke bowls, divide the cauliflower rice amongst 3 bowls. Arrange the spinach, roasted seaweed, cucumber, grated carrot, and ginger over the tops of the rice. Finally, distribute the marinated tuna amongst the bowls, drizzling any leftover marinade from the bag over the top. Garnish with green onion. Enjoy!
    Step 4

Comments 12

  • SplendidMacadamia747810

    SplendidMacadamia747810 3 years ago

    Most soy sauce is not gluten free. This is important to note.

    • Hagar the Horrible

      Hagar the Horrible 8 months ago

      As a substitute use Bragg's Coconut Aminos - totally gluten fee

  • Pecanfan

    Pecanfan 3 years ago

    I plan on making this tonight, but will add avocado and swap red pepper flakes for the chili paste as I am not a spicy fan.

    • Crazytad

      Crazytad 3 years ago

      It was delicious, definitely making this again

      • Anonymous

        Anonymous 3 years ago

        I would freeze tuna first if you don't buy from fresh fish vendor to avoid parasites in fresh fish. Most sushi places do so. Word to the wise about any raw fish.

        • Pansyn

          Pansyn 4 years ago

          Is something you can prep ahead if time? Or donwe serve immediately?

          • recipewriter

            recipewriter 4 years ago

            This is best if served immediately. You may prepare the components of the bowl individually and save separately until you want to put together for your meal.

        • Julia

          Julia 5 years ago

          What can I use instead of chilli paste?

          • recipewriter

            recipewriter 5 years ago

            Some sriracha or crushed red pepper flakes could also work here! If you're not a fan of spicy, you can omit this ingredient as well.

        • Meimei

          Meimei 5 years ago

          Yummy

          • JoARNP

            JoARNP 5 years ago

            Very delicious!

            • Vibcn

              Vibcn 6 years ago

              I love it!