It’s summer and all I can think about are Poke Bowls. So fresh and easy to prepare. And you can make them with almost any veggies and sides. Paleo? Add edamame and freshly shucked corn. Vegan? Use tempeh instead of tuna. Only have tuna, rice and cucumbers on hand? No problem. This is, of course, a ketogenic version and even though I served it with cauliflower rice, it doesn’t need it. The salad is already wonderful. But it adds a little umph if yoneed that rice-like experience. The most important thing I can say about poke is that you must, and I mean must, buy fresh, sushi grade ahi tuna. Do not get whatever old tuna you might find in your grocer’s fish section. Whole Foods carries sushi grade tuna but I was actually able to find some locally at a great price.
So let’s do this poke bowl and kick off the summer right!
Ingredients:
For the marinade:
1 lb sushi grade ahi tuna, cut into 1/2 inch cubes
2 tbsp coconut aminos
1 tsp rice vinegar
1 tsp sesame oil
½ tsp lime juice
1 scallion, thinly sliced
1 tsp ginger, grated
1 tsp garlic, grated
1 tsp sesame seeds
For the Sriracha mayo:
1 tsp Sriracha
2 tbsp mayonnaise
1/4 tsp lime juice
For the “rice”
1 cup riced cauliflower
1 tsp rice vinegar
1 tbsp coconut oil
For the salad:
1 cup mixed greens
1 cup kale, chopped and rubbed with olive oil
1/4 cup radicchio, chopped
4 radishes, halved and sliced
½ cucumber, cut into cubes
½ avocado, cut into cubes
First, we need to make the marinade so that it can hang out as long as possible while we ready the rest of the meal.
Take a medium sized bowl and add all the liquid marinade ingredients along with the scallions, garlic, ginger and sesame seeds. Whisk together well. Add the tuna and toss in the marinade with a spatula until well coated. Cover the bowl in plastic wrap and place in the refrigerator. The longer you let the tuna party with the marinade, the yummier it will be. You could start this long before dinner time, even the night before, and take it out just before you are ready to serve it. But I wanted to eat that poke as soon as possible so it marinated for probably about 45 minutes.
We can also make the dressing:
Mix up the sriracha, mayo and lime juice in a bowl. That is all. Of course, you can adjust the amount of sriracha depending on your desired spiciness. I love super spicy food but the hubby has asked that I lay off burning his mouth to death. And for him, anything.
Cauliflower rice time. To save yourself a lot of effort and time, these days you can easily find already riced cauliflower in almost any grocery store. But for some reason, I wanted to do it myself. To rice your cauliflower, you can put small florets into a food processor and process those suckers until they form the perfect rice size or just chop the florets by hand which is what I did. Did it take much, much longer? Yes it did. Do I have any idea why I chose this route? No, I do not. Did chopping cauliflower into tiny bits make a gigantic mess everywhere? Absolutely. But however you decide to obtain it, your riced cauliflower should look something like this:
Take a non-stick skillet and heat up 1 tbsp of coconut oil over medium heat. You can also use avocado oil but I think the flavor of the coconut oil adds a really nice element. Add the cauliflower to the pan and saute for 5 minutes, stirring frequently. Once the cauliflower begins to soften, add the rice vinegar, stir together and cook for a few more minutes until it is nice and tender. Turn off the heat and set aside.
Moving on to the bowl assemblage. Here is where you can get super creative. I decided to use radicchio, mixed greens, kale, radishes, cucumber and avocado. Chop up your veggies.
Massage the kale in a little olive oil. This tenderizes the kale wonderfully and makes a more enjoyable experience when eating it raw. Divide the veggies among two bowls, placing the greens on the bottom, then adding the rest of your ingredients as you like, including the cauliflower.
Top the bowl with the marinated tuna and drizzle with the dressing.
And there it is!! Poke bowl time! Eat it up immediately!
Ahi Tuna Poke Bowl
Ingredients
Tuna Marinade
- 1 lb Sushi Grade Ahi Tuna
- 2 tbsp coconut aminos
- 1 tsp lime juice
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 stalk scallion thinly sliced
- 1 tsp fresh ginger grated
- 1 tsp fresh garlic grated or pressed
- 1 tsp sesame seeds
Sriracha Dressing
- 1 tbsp Sriracha
- 2 tbsp mayonnaise
- 1/2 tsp lime juice
Cauliflower Rice
- 1 cup cauliflower riced
- 1 tbsp rice vinegar
Salad Bowl
- 1 cup mixed greens
- 1 cup chopped kale rubbed in olive oil
- 4 radishes halved and sliced
- 1/2 cucumber halved and sliced
- 1/2 avocado cubed
- 1/4 cup radicchio chopped
Instructions
Tuna Marinade and Sriracha Dressing
- Place all liquid ingredients, garlic, scallion, ginger and sesame seeds in a medium sized bowl and whisk together. Cut tuna into ½ inch sized cubes and add to bowl. Mix well into marinade. Cover bowl with plastic wrap and place in fridge for at least an hour to overnight. Combine Sriracha, mayo and splash of lime juice in small bowl. Wisk together. Set aside.
Cauliflower Rice
- Prepare the “rice”: Heat 1 tbsp coconut oil in a non-stick pan over medium heat. Add riced cauliflower to pan and saute, stirring frequently for 5 minutes. Add rice vinegar and stir together. Cook a few more minutes until cauliflower is soft. Turn off heat and set aside. Assemble salad: Prepare the “rice”: Heat 1 tbsp coconut oil in a non-stick pan over medium heat. Add riced cauliflower to pan and sautee, stirring frequently for 5 minutes. Add rice vinegar and stir together. Cook a few more minutes until cauliflower is soft. Turn off heat and set aside.
Salad Bowl
- Layer bowl with mixed greens, kale, radishes, cucumbers, cauliflower rice and avocado. Season with pink salt and ground pepper. Top with marinated tuna. Drizzle Sriracha dressing over poke bowl. Grab some chopsticks and enjoy.
Notes
RECIPE MACROS
MAKES 2 SERVINGS
AMOUNT PER SERVING
Calories 556
Potassium 621g
Carbohydrate 18g
Fiber 6g
Net Carbs 12g
Sugars 8g
Protein 61g
Vitamin A 115%
Vitamin C 146%
Calcium 22%
Iron 17%
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