Low Carb Tuna Poke Bowl
Tuna poke bowls have invaded every typical foodie’s Instagram feed. The refreshing bowls of rice, pickled veggies, and tender cubes of tuna taste just like you’re eating a giant sushi roll! This super keto-friendly version of a tuna poke bowl is incredibly healthy for you. Aside from lean protein, you get a variety of nutrients from all the vegetables you can pack into each bowl. As you get comfortable with this recipe, you can explore with your favorite toppings in the future!
How to Make It
Step 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.
Step 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.
Step 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 “rice” aside to cool when it’s done cooking.
Step 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!
Ingredients
- Tuna Steak
9 oz, boneless, raw
- Soy Sauce
3 tablespoon
- Rice Vinegar by Kikkoman
½ teaspoon
- Sesame Seeds
1 teaspoon
- Ground Fresh Chili Paste by Sambal Oelek
¾ tsp
- Cauliflower
18 ounce
- Olive Oil
1 tablespoon
- Salt
½ teaspoon
- Black Pepper
½ tsp
- Spinach Raw
¾ ounce
- Nori Seaweed Sheets by Sushi Chef
¾ sheet
- Cucumber
¾ ounce
- Carrots Raw
¼ cup, grated
- Ginger Root Raw
¾ tsp
- Green Onion Tops
3 teaspoon