Whole30 Tuna Poke Bowl

Bright, fresh, and nutrient-packed, this Whole30 Tuna Poke Bowl is the ultimate clean-eating twist on a classic Hawaiian favorite. Featuring tender cubes of sashimi-grade tuna marinated in a flavorful blend of coconut aminos, toasted sesame oil, and grated ginger, this recipe skips the rice in favor of spiralized zucchini noodles for a low-carb, Whole30-compliant base. Topped with crisp cucumber slices, creamy avocado, shredded carrots, and a sprinkling of black sesame seeds, each bowl is a vibrant medley of textures and flavors. Ready in just 20 minutes with no cooking required, this healthy poke bowl is perfect for a quick lunch or light dinner. Customize with a dash of red pepper flakes for heat and a squeeze of lime for tangy brightness. Stay on track with your Whole30 goals while satisfying your cravings for something fresh and satisfying!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 2

Ingredients

• 12 oz Sashimi-grade tuna
• 3 tbsp Coconut aminos
• 1 tsp Sesame oil (toasted, Whole30 compliant)
• 1 tbsp Rice vinegar (unsweetened, Whole30 compliant)
• 1 clove Garlic, minced
• 1 tsp Ginger, grated
• 0.5 tsp Sea salt
• 2 medium Zucchini, spiralized
• 1 medium Cucumber, thinly sliced
• 1 whole Avocado, sliced
• 1 medium Carrot, shredded
• 2 stalks Green onions, thinly sliced
• 1 tsp Black sesame seeds
• 0.25 tsp Red pepper flakes (optional)
• 1 whole Lime wedges (for serving)

Directions

Step 1

1. Dice the sashimi-grade tuna into 1/2-inch cubes and set aside in a medium mixing bowl.

Step 2

2. In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, minced garlic, grated ginger, and sea salt to make the dressing.

Step 3

3. Pour the dressing over the cubed tuna. Gently toss to coat, then cover and refrigerate for 10-15 minutes to let the flavors meld.

Step 4

4. While the tuna marinates, prepare your vegetables: spiralize the zucchini to create 'zoodles,' thinly slice the cucumber, shred the carrot, and slice the avocado.

Step 5

5. Divide the zucchini noodles between two bowls as the base layer.

Step 6

6. Arrange the cucumber, shredded carrot, and avocado around the edges of the bowl. Place the marinated tuna in the center.

Step 7

7. Garnish each bowl with green onions, black sesame seeds, and optional red pepper flakes for a hint of heat.

Step 8

8. Serve with lime wedges on the side for squeezing over the top. Enjoy your fresh, Whole30-compliant tuna poke bowl!

Nutrition Facts

Serving size	(1454.5g)

Amount per serving	% Daily Value*
Calories	895.6

Total Fat 32.8g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat g
Cholesterol 152.1mg	0%
Sodium 2263.9mg	0%
Total Carbohydrate 64.2g	0%
Dietary Fiber 20.9g	0%
Total Sugars 31.0g
Protein 91.9g	0%

Vitamin D 0IU	0%
Calcium 252.6mg	0%
Iron 6.9mg	0%
Potassium 4167.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 40.0%

Carbs: 27.9%