ahi poke recipe in a blue bowl

Ahi Tuna Poke Bowl (Maguro Butsu)

The world's fisheries are contaminated and overfished. This Tuna Poke recipe uses sustainable, low-mercury tuna so you can enjoy this very nutritious food without worry.
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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Appetizer, Dinner
Cuisine: Gluten Free, Japanese, Keto, Paleo
Servings: 4 servings
Calories: 171kcal


  • 14 oz. sushi-grade tuna line-caught, skinned
  • 1 carton mustard greens or cress (optional)
  • 4 tsp. wasabi paste or the same amount of wasabi power mixed with 2 tsp. purified water
  • 4 Tbsp. coconut aminos  or nama shoyu 
  • 8 spring onions or scallions, green part only, finely chopped
  • 4 shiso leaves cut into thin slivers, lengthwise
  • sesame seeds toasted (optional)


  • Cut the tuna into 3/4 inch cubes or 1/2 inch thick medallions.
  • If using mustard and cress, arrange as a bed in four small serving bowls or plates.
  • Just 5-10 minutes before serving, blend the wasabi paste with the coconut aminos or nama shoyu in a bowl, then add the tuna and spring onions.
  • Mix well and leave to marinate for 5 minutes.
  • Divide among the bowls and add a few slivers of shiso leaves on top. Garnish with sesame seeds, if using.
  • Serve immediately and enjoy!


Calories: 171kcal | Carbohydrates: 6g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 377mg | Potassium: 344mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2405IU | Vitamin C: 6.6mg | Calcium: 32mg | Iron: 1.4mg
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