Keto Ahi Tuna Poke Bowl
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!
Servings: 2 People
Calories: 483kcal
Ingredients
Wasabi Dressing
- 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
Poke Bowl
- 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
Instructions
Wasabi Dressing:
- 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.
Nutrition
Calories: 483kcal | Carbohydrates: 19g | Protein: 32g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 1278mg | Potassium: 1248mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6616IU | Vitamin C: 59mg | Calcium: 149mg | Iron: 4mg
