Tuna Poke Bowls have been on my list of recipes to test forEVER. This summer, I made it a priority to try them out!
And I’m sure glad I did — these easy tuna poke bowls come together quickly for a nutritious, fresh, and colorful meal that definitely hits the spot on a hot and humid summer day.
These bowls are gluten free, paleo, Whole30, low carb, and keto-friendly. And the best part? They can be customized in SO many ways!
How to make tuna poke bowls
Really, poke bowls come down to the sauce, the fish, and the veggies.
After marinating your choice of fish (for this recipe, I use Ahi tuna!) in the poke sauce for a bit, all you’ve got to do is throw your favorite veggies in a bowl with the marinated tuna and you are good to go. Top with some sesame seeds if you wish (they certainly LOOK classy) and chow down!
Seriously — it’s really that simple. If you chop up your veggies in advance and let the tuna marinate a little longer, we’re talking about a meal you can just throw together in minutes. (That said, you won’t want to keep raw tuna marinating forever!)
What is poke sauce made of?
Poke sauce, like many popular dressings and sauces, has a few standard ingredients. But the rest is up to you! Or, rather, me, since I made this recipe.
For a paleo poke sauce, I used coconut aminos (instead of soy sauce), plus standards like rice vinegar and sesame oil. But I also added chili sauce for a bit of a kick.
It’s NOT EASY to find paleo-friendly chili sauce, particularly in Fargo, North Dakota. Here’s the brand I used.
However, for a Whole30 poke sauce (since the brand I used uses agave), you could use just a tablespoon or two of hot sauce and call it good.
Is poke safe to eat?
There’s always a risk of foodborne illness when eating raw fish, but there’s a risk of foodborne illness while eating…anything. We all take that risk all the dang time. After all, how many people do you hear about getting sick from poke?
Probably not many.
You can minimize the risk by buying top quality, super fresh Ahi tuna for these tuna poke bowls.
Now, that’s not easy to find in landlocked North Dakota. So I’ll readily admit that I used frozen, wild caught Ahi tuna. Riskier, but I’m still standing today and didn’t get sick.
Are poke bowls healthy?
Sure. Well, I believe pretty whole-heartedly that “healthy” is subjective, but I can tell you that these tuna poke bowls are gluten free, paleo, Whole30-friendly, low carb, and keto-friendly.
So if you follow one of those frameworks, then yeah!
But like with most things in life, you can take something innocuous to a level of overload. So maybe reconsider eating the entire recipe in one go. But hey, it’s your life — live it as you see fit!
Customizing your poke bowl
The great thing about a poke bowl is that it can be easily customized to your tastes or what you have on hand.
You can see all the veggies and fruits I used, but it’s simple to change some things out.
Use these swaps and tips if you’re into it.
- Instead of cauliflower rice, use white rice
- Or skip the rice entirely and serve on a salad
- Add a little more heat with a tablespoon or so of hot sauce stirred into the poke sauce
- Swap any of the veggies or fruits out for shredded carrots, scallions, thinly sliced white onion, pickled ginger, mandarin oranges, sliced jalapeno
More gluten free seafood recipes
- Grilled Walleye with Mango Salsa
- Paleo Fish Tacos with Mango Salsa
- Grilled Fish with Fried Plantains
- Brazilian Fish Stew
- Salmon Cake Eggs Benedict
These paleo Ahi tuna poke bowls make a refreshing, simple, and nourishing lunch or light dinner! Customize them with your favorite raw veggies and fruits.
- 1 1/2 pounds sushi-grade Ahi tuna
- 1/4 cup sliced scallion
- 1/4 cup coconut aminos or gluten free tamari
- 2 tablespoons sugar free chili sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon rice vinegar
- 1 medium mango, seeded and cubed
- 1 Hass avocado, peeled, seeded, and cubed
- 1/2 medium cucumber, thinly sliced
- 2–3 radishes, thinly sliced
- 2 scallions, diagonally sliced
- 2 cups cauliflower rice
- 1 tablespoon white and black sesame seeds
- Lime wedges, for serving
- Pat the tuna dry and cut it into 2″ cubes. Put in a shallow bowl or dish. Combine the scallion, coconut aminos, chili sauce, sesame oil, and rice vinegar. Pour the mixture over the tuna, making sure to coat each piece of tuna. Cover and refrigerate for at least 30 minutes and up to 24 hours.
- When ready to serve, split the cauliflower rice, mango, avocado, cucumber, radishes, and marinated tuna between 4 bowls. Top with sesame seeds and garnish with lime wedges, if desired. Eat immediately.
Keywords: tuna poke bowl