Tuna Poke Bowls

August 8, 2020

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!

gluten-free/Paleo

TUNA POKE BOWLS

Author: Nicole Modic of @KALEJUNKIE

SERVES 4
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Ingredients

  • 1 pound sushi grade ahi tuna
  • 1/4 cup chopped mango
  • 1/2 cup chopped cucumber
  • 1 avocado chopped
  • 1/4 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

  • First, cut the tuna into small, 1/2-1 inch squares and transfer to a bowl.
  • Next, roughly chop the mango, cucumber, and avocado into small squares and add that to the bowl with the tuna.
  • In another small bowl, whisk together the soy sauce (or coconut aminos), rice wine vinegar, siracha, sesame oil, and ginger.
  • Pour the sauce onto the tuna mixture, and add the sesame seeds.
  • Use a spoon to mix everything together well, ensuring the tuna is coated well.
  • Do a taste test to determine if any additional seasoning is needed!
  • Serve immediately, either over a bed of greens, rice, or cauliflower rice, and enjoy!

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  1. 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. 💜