Low Carb Tuna Poke Bowl Recipe

Gluten Free
Lunch
Main Dishes
5/5
(12 reviews)
Low Carb Tuna Poke Bowl
Zylo Recipes

Description

Imagine a vibrant and satisfying bowl, reminiscent of a deconstructed sushi roll, brimming with fresh flavors and textures. This tuna poke bowl is a celebration of simplicity and wholesome ingredients. At its heart are cubes of sushi-grade tuna, marinated in a savory blend that enhances their natural richness.

The marinade, a delicate balance of salty, umami, and subtly sweet notes, permeates each piece of tuna, creating an irresistible flavor that dances on your palate. Complementing the tuna is an array of crisp and colorful vegetables. Picture the satisfying crunch of cucumbers, the sweetness of bell peppers, and the subtle bite of radishes, all contributing to a symphony of textures and flavors.

These vegetables not only add visual appeal but also provide essential nutrients, making this bowl a truly nourishing meal. The vegetables are prepared with the intention of providing a variety of flavors and textures to complement the marinated tuna. Instead of traditional rice, this bowl uses cauliflower rice, offering a lighter and healthier alternative.

The cauliflower rice, with its slightly nutty flavor and delicate texture, provides a neutral base that allows the other ingredients to shine. It absorbs the flavors of the marinade and the vegetables, creating a harmonious blend that is both satisfying and guilt-free. This substitution of cauliflower rice provides a healthier alternative to the traditional poke bowl.

Beyond the core ingredients, the possibilities for customization are endless. Consider adding creamy avocado slices for a touch of richness, toasted sesame seeds for a nutty crunch, or a drizzle of spicy mayo for a kick of heat. The beauty of this poke bowl lies in its versatility, allowing you to create a personalized culinary masterpiece that caters to your unique taste preferences.

Every element of the bowl works together to create a truly unforgettable culinary experience. The fresh tuna, paired with a medley of crisp vegetables and a flavorful dressing, makes every bite an adventure.

Preparation Time

Prep Time
2 h 10 min
Cook Time
8 min
Total Time
2 h 18 min

Nutrition Information

Per 1 bowls serving
C
Calories
400 Kcal

C
Carbs
10 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
35 g

C
Fats
25 g
Saturated Fats 4 g
Unsaturated Fats 18 g

Cholestrol 70 mg
Sodium 450 mg
Potassium 600 mg
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Ingredients

    1.
    Tuna Steak
    Tuna Steak
    9 oz, boneless, raw
    2.
    Soy Sauce
    Soy Sauce
    3 tablespoon
    3.
    Rice Vinegar by Kikkoman
    Rice Vinegar by Kikkoman
    ½ teaspoon
    4.
    Sesame Seeds
    Sesame Seeds
    1 teaspoon
    5.
    Ground Fresh Chili Paste by Sambal Oelek
    Ground Fresh Chili Paste by Sambal Oelek
    ¾ tsp
    6.
    Cauliflower
    Cauliflower
    18 ounce
    7.
    Olive Oil
    Olive Oil
    1 tablespoon
    8.
    Salt
    Salt
    ½ teaspoon
    9.
    Black Pepper
    Black Pepper
    ½ tsp
    10.
    Spinach Raw
    Spinach Raw
    ¾ ounce
    11.
    Nori Seaweed Sheets by Sushi Chef
    Nori Seaweed Sheets by Sushi Chef
    ¾ sheet
    12.
    Cucumber
    Cucumber
    ¾ ounce
    13.
    Carrots Raw
    Carrots Raw
    ¼ cup, grated
    14.
    Ginger Root Raw
    Ginger Root Raw
    ¾ tsp
    15.
    Green Onion Tops
    Green Onion Tops
    3 teaspoon

Instructions

    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.
    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.
    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 caucasian aside to cool when it s done cooking.
    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!