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Home | Recipe | Dinner

Tuna Poke Bowls

Protein 26g
Carbs 10g
Fats 22g

Recipe by:

Nicole Modic

April 24, 2022
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    Okay, friends, so one thing you might not know about me is that I love poke — which means that I also know my poke and I have damn good taste when it comes to poke.

    This recipe is packed with sushi grade tuna, cucumber, mango, and lots of sesame. I also like a little spice kick, so this recipe has a little siracha kick for spice. One of the reasons I love this particular recipe so much, is because it’s super customizable. You can add anything you like, such as some chopped sweet onion, fresh edamame, and serve it however you like.

    For a low carb version, serve it over some mixed greens. When I want a heartier meal, I serve it over brown rice. Cauliflower rice would be a great option too.

    If you don’t have a gluten intolerance, I recommend that you use soy sauce, because that salty soy sauce taste is just quintessential poke, and is oh-so-good. But don’t worry, you can also use coconut aminos for a gluten free alternative, but I might add a pinch of sea salt, to up the salt factor. Just be creative and experiment to customize this recipe to your own tastes!

    But what ever you do, make sure to use sushi grade tuna. Anything less than that won’t do, and you are better off making a different Kalejunkie recipe instead! Trust me!

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    TUNA POKE BOWLS

    • Dairy Free
    • Gluten Free
    • Grain Free
    • Nut Free
    • Paleo Friendly
    • Refined Sugar Free
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    Servings: 4
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    Ingredients

    • 1 pound sushi grade ahi tuna
    • ¼ cup chopped mango
    • ½ cup chopped cucumber
    • 1 avocado, chopped
    • ¼ cup soy sauce, or coconut aminos for gluten free
    • 3 tablespoons rice wine vinegar
    • 1 teaspoon siracha
    • 2 tablespoons sesame oil, or spicy sesame oil
    • 1 teaspoon grated ginger, or ground ginger
    • 3 tablespoons sesame seeds
    • Optional garnish: sliced green onions

    Instructions 

    1. First, cut the tuna into small, 1/2-1 inch squares and transfer to a bowl.
    2. Next, roughly chop the mango, cucumber, and avocado into small squares and add that to the bowl with the tuna.
    3. In another small bowl, whisk together the soy sauce (or coconut aminos), rice wine vinegar, siracha, sesame oil, and ginger.
    4. Pour the sauce onto the tuna mixture, and add the sesame seeds.
    5. Use a spoon to mix everything together well, ensuring the tuna is coated well.
    6. Do a taste test to determine if any additional seasoning is needed!
    7. Serve immediately, either over a bed of greens, rice, or cauliflower rice, and enjoy!
    Nutrition Hide Nutrition
    Calories: 330kcalCarbohydrates: 10gProtein: 26gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 41mgSodium: 1093mgPotassium: 567mgFiber: 4gSugar: 2gVitamin A: 271IUVitamin C: 11mgCalcium: 49mgIron: 3mg

    Hey I’m Nicole!

    Founder of Kale junkie

    Your go-to girl for bold, nourishing eats that actually taste good.

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    1. Tiffany Greenholz
      August 11, 2020

      I made this for dinner tonight and it was perfect because it’s way too hot to cook. The flavors were spot-on! I didn’t have any mango so I used a peach from my orchard for that sweet bite. 💜

      Reply
      1. Nicole Modic
        August 12, 2020

        Hi Tiffany!!! I am so happy you loved it!!! And great idea to use a peach! I will have to try that too!

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