This low carb tuna poke dish not only looks fantastic, but it tastes amazing, too! With cucumber, avocado, and a spicy mayo – you really won't miss the rice!
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Although many people think that poke bowls are Japanese, the origin is actually Hawaiian. Poke (pronounced “po-kay”) means to slice or cut crosswise raw fish into pieces. But given that it is a raw dish served over rice – the confusion to sashimi is understandable!
To make the dish low carb, really all I have done is remove the rice. When the tuna tastes so good, a bed of cucumber and avocado complements the fish perfectly well. As you may remember from my experiments making Low Carb Maki – sometimes you really don't miss the rice!
And a quick note about the tuna – sushi-grade fish is the ideal choice here. As fresh as you can get, eaten the same day as you buy it. If the tuna has never been frozen (for example, fresh tuna from a grocery store that is not labeled as sushi-grade or previously frozen), it may contain parasites and should be cooked before eating. If the tuna was frozen when it was in a condition still safe to eat raw (super fresh), then it should be OK to eat raw after thawing it. To be absolutely certain you really need to look out for fish labeled “Sashimi Tuna”, “Sushi Tuna” or “For Raw Consumption”. A good fishmonger is hard to come by these days – but if you have one – ask their advice!
How to Make Low Carb Tuna Poke
Prepare the marinade for the tuna by combining soy sauce (or tamari), rice vinegar, and sesame oil in a bowl.
Dice the tuna into bite sized cubes and stir them into the marinade. Leave for 10-15 minutes.
Meanwhile, make the spicy mayo by combining mayonnaise and sriracha. Sriracha is a Thai hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt, and is typically 1g net carbs per teaspoon. If you prefer, you can add regular hot sauce to taste.
Prepare the base of the tuna poke by slicing English cucumber and an avocado. Start preparing the toppings by slicing a green onion and a jalapeño.
Arrange the cucumber and avocado on a serving plate. Drain the tuna well, then place it in the middle of the plate. Add the green onion and jalapeño slices, and any other toppings that you're using: I added some sesame seeds, fresh cilantro and a small spoonful of salmon roe.
Drizzle everything with the spicy mayo, and serve immediately.
Serve this low carb tuna poke dish as an appetizer or lunch dish to share – the combination of flavors is absolutely fantastic!
- 10 oz sushi grade fresh tuna
For the marinade
- ¼ cup soy sauce, or tamari
- 2 tsp rice vinegar
- ½ tsp sesame oil
For the spicy mayo
- ¼ cup mayonnaise
- 1 tbs sriracha
For the plating
- 1 avocado
- ½ English cucumber
- 1 green onion
- 4 slices fresh jalapeño, optional
- ¼ tsp sesame seeds, optional
- 1 tsp fresh cilantro leaves, optional
- ½ oz salmon roe, optional
- Prepare the marinade for the tuna by combining the soy sauce, rice vinegar, and sesame oil in a bowl.
- Dice the tuna into bite sized cubes and stir them into the marinade. Leave for 10-15 minutes.
- Meanwhile, make the spicy mayo by combining the mayonnaise and sriracha in a small bowl.
- Prepare the base of the tuna poke by slicing the cucumber and avocado. Start preparing the toppings by slicing a green onion and a jalapeño.
- Arrange the cucumber and avocado on a serving plate. Drain the tuna well, then place it in the middle of the plate. Add the green onion and jalapeño slices, and any other toppings that you are using.
- Drizzle everything with the spicy mayo, and serve immediately.
5g net carbs per serving, not including the optional toppings (although they are all low in carbohydrates)
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Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per ServingCalories 585Total Fat 44gSaturated Fat 7gCholesterol 66mgSodium 917mgCarbohydrates 13gNet Carbohydrates 5gFiber 7gSugar 3gProtein 37g