Recipes

Ahi Tuna Poke Bowl

If you’re a seafood or sushi fan, you will definitely appreciate this healthy take on a restaurant favorite. Why spend gobs of money and consume excess calories on a dish when you can make it yourself in a snap?! It’s completely gluten free, paleo & whole 30 compliant!

 

Yield/Serving

4

Macros

Serving Size: 4 oz. tuna w/ 1 cup cabbage
  • Protein - 34 g
  • Carbs - 9 g
  • Fat - 14 g

Ingredients

  • 1 lb. fresh wild ahi tuna, diced into 1/2" pieces (quality grade is key)
  • *1/4 cup Coconut aminos
  • 1/2 medium white onion, thinly sliced
  • 1 tbsp ginger paste
  • 1/2 tsp red pepper flakes
  • 1 tsp toasted sesame seeds
  • 1 tbsp toasted sesame oil
  • 12 oz. bag shredded cabbage
  • 1 tbsp rice wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • pinch of Stevia or Swerve granulated sugar
  • Garnishes - green onions, avocado, radishes

Cooking Utensils

  • 2 mixing bowls

Directions

  1. Combine tuna, coconut aminos, sliced onion, ginger, pepper flakes, sesame seeds & sesame oil in your mixing bowl. Mix well and top with your favorite garnishes!
  2. In the other mixing bowl combine the cabbage, rice wine vinegar, salt, pepper & pinch of stevia. Mix well and serve aside the tuna.

*Coconut aminos can be swapped for Braggs liquid aminos, however the dish will no longer be whole 30 or paleo compliant. It will still be tasty though 😉

And if you’re not a fan of rare tuna, simply follow the same steps, then sauté in a skillet on low/medium heat for 5-6 minutes or until you reach your desired temp!

Additional Information

Approximately 230 calories

(~1 1/4 palm protein, 2 thumbs fat)

Calories may vary depending on brands of ingredients and substitutions.

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