This Keto Ahi Tuna Poke Bowl has it all - flavor, color, texture, nutrition... the only thing it's missing is the normal poke carb count!
This fantastic tuna bowl, loaded with whole foods - and a wide variety of colors, flavors, and textures!
It’s also a great way to work some more healthy fats into my diet, via the tuna (and usually some avocado, as well!)
While traditional Hawaiian poke is generally served over a bed of warm rice (white rice, brown rice, Jasmine rice, etc), there are different wants that you can make this tuna bowl more low carb.
Sometimes I’ll serve my chunks of fresh tuna over a bed of cauliflower rice that I’ve seasoned like sticky rice.
This is how I do my Spicy Salmon Poke Bowl, which is fabulous - a main course poke salad, drizzled with a spicy mayo sauce.
This ahi tuna poke bowl recipe also involves a creamy sauce, but this time around, it’s a mayo-based wasabi poke sauce. SO good!
The marinated fish is served over a bowl of zucchini noodles, making for a great lunch, or a nice light - but filling - supper.
IMHO, it’s the best poke bowl I’ve ever had - home or away!
Let me show you how I make it...
IMHO making the best ahi tuna poke bowl means using the best ingredients.
This ahi tuna poke recipe may have a longer ingredient list than others, but it should still all be easy to find in most larger grocery stores.
A few notes for you:
Sushi Grade Tuna
First off, I want to clarify the terms “fresh raw fish”, and “sashimi grade” / “Sushi grade fish”, as some of it can be confusing.
“Fresh fish” can mean two different things:
1 - Recently caught fish that hasn’t been frozen before sale.
2 - Fish that hasn’t had the chance to go bad, regardless of whether or not it’s been previously frozen.
When it comes to sushi-grade fish / sashimi-grade fish, it’s the second type.
In order to be safe to eat raw, fish NEEDS to be frozen to a certain temperature - and for a certain amount of time - in order to kill off parasites.
If you can even get fresh raw tuna - without having been frozen - you definitely wouldn’t want to serve it raw. Trust me, fish related foodborne illness is NOT fun.
As far as the type of fish goes, I like to use ahi tuna steaks for Hawaiian poke bowls. The flavor and texture are fantastic, and the reddish color is the prettiest of the tuna varieties, IMHO.
I use fresh ahi tuna steaks, in the sense that I defrost them and use them right away - they are not allowed to just hang out in my fridge for more than half a day or so, after thawing.
That said, ask your local fishmonger about what they have on hand. You might find yourself preferring bigeye tuna, yellowfin tuna, or albacore tuna.
As long as it’s handled properly, any tuna will work!
From the base up, I like to load my homemade poke bowls with veggies - it makes them more filling, more nutritious, and really? Prettier!
Starting off, I use spiralized zucchini in place of sushi rice. The Spiralizer that we use (available through that link) is fantastic - we’ve been using it for years now, no complaints whatsoever!
I like to use one of the smaller settings - for thin noodles - when making poke. I leave the big chunky ones for things like Chicken Piccata Zoodles, Singapore Mai Fan Style Zoodles, Chicken Enchilada Zoodles, and Peanut Chicken Zoodles
In addition to the zucchini noodles, I like to use a variety of colors and textures in the accompanying vegetables.
Crunchy cucumbers, shelled edamame, bright pink watermelon radish, julienned carrots, and shredded purple cabbage are my go-to choices.
Creamy avocado chunks are another great addition - the avocado we had the day we shot this ahi poke bowl just really didn’t look great, so I didn’t bother.
Dressing & Marinade Ingredients
The dressing works up quickly, basically a flavoured mayonnaise, and the sushi-grade tuna is tossed in a super simple marinade. You will need:
Mayonnaise - you can use Homemade Mayonnaise
Rice Vinegar / Rice Wine Vinegar - You can sub lime juice if needed
After all the vegetables, I like to add a few more toppings both as a garnish, and for the additional flavor, color, and crunch.
Depending on your tastes and dietary restrictions, there are other things you can add to this recipe.
If you want spicy tuna poke bowls, add some Red Pepper Flakes to the marinade - to taste, and/or drizzle some sriracha sauce on, afterwards, for extra flavor and heat.
Seaweed salad is a fun addition, and I’ll usually add some if we’re ordering in.
Just watch out - it tends to be relatively high in carbs, and you usually can’t get really accurate info about what you’re being served, in that situation!
How to Make Keto Ahi Tuna Poke Bowls
The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.
In a small bowl, whisk together wasabi powder and water until smooth, allow to sit for 5 minutes
When 5 minutes have passed, whisk in remaining dressing ingredients until smooth.
Cover and chill until use.
Marinated Ahi Tuna
Trim tuna, if needed, blot dry with paper towels.
Using a sharp knife, slice tuna into small chunks - ½" cubes or so. Place in a medium bowl.
Mix together Soy sauce, vinegar, and sesame oil, pour over fish. Stir well to coat.
Cover with plastic wrap - or transfer to an airtight container - and chill for 30 minutes.
Poke Bowl Assembly
Divide your spiralized zucchini between two shallow bowls.
Divide your marinated tuna between the 2 bowls, garnish with green onions, nori, and sesame seeds.
Drizzle with wasabi dressing, serve immediately.
More Low Carb Fish & Seafood Recipes
Looking for more low carb or keto fish recipes? I’ve got you covered!
Low Carb Keto Chirashi Bowl
Grilled Cilantro Lime Shrimp
Crunchy Keto Coconut Shrimp
Keto Crab Cakes
Keto Clam Chowder
Low Carb Shrimp Curry
Hot Smoked Sockeye Salmon
Pesto Shrimp Palmini
Low Carb Spinach Feta Salmon Pinwheels
Seared Scallops with Dijon Wine Sauce
Baked Sesame Ginger Salmon [Keto]
Keto Fish Cakes & Tartar Sauce
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Keto Ahi Tuna Poke Bowl
- 2 teaspoon Wasabi Powder
- 1 tablespoon Water
- ¼ cup Mayonnaise
- 1 teaspoon Rice Vinegar
Marinated Ahi Tuna
- 7 oz Sashimi grade Tuna
- 2 tablespoon Soy sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 2 Medium Zucchini Spiralized
- ⅓ cup Shelled Edamame thawed and drained
- ½ cup Shredded Red Cabbage
- ⅓ cup Julienned Carrots
- ⅓ cup Julienned Radish we used watermelon radish
- ¼ English Cucumber sliced
- 2 Green onions thinly sliced
- 1 Sheet Nori ribboned
- 1 tablespoon Black Sesame Seeds
- In a small bowl, whisk together wasabi powder and water until smooth, allow to sit for 5 minutes
- When 5 minutes have passed, whisk in remaining dressing ingredients until smooth.
- Cover and chill until use.
Marinated Ahi Tuna:
- Trim tuna, if needed. Using a sharp knife, slice tuna into small chunks - ½" cubes or so. Place in a medium mixing bowl.
- Mix together Soy sauce, vinegar, and sesame oil, pour over fish. Stir well to coat.
- Cover with plastic wrap, chill for 30 minutes.
Poke Bowl Assembly:
- Divide your spiralized zucchini between two shallow bowls.
- Arrange edamame, cabbage, carrots, radish, ad cucumber over the zucchini base. You can scatter them or arrange in sections- I like doing sections.
- Divide your marinated tuna between the 2 bowls, garnish with green onions, nori, and sesame seeds.
- Drizzle with wasabi dressing, serve immediately.