Ahi Tuna Poke Bowl (Maguro Butsu)

The world's fisheries are contaminated and overfished. This Tuna Poke recipe uses sustainably-caught, low-mercury tuna so you can enjoy this very nutritious food without worry.

Course Appetizer, Dinner

Cuisine Gluten Free, Japanese, Keto, Paleo

Diet Diabetic, Gluten Free, Kosher,

Keyword tuna

Prep Time 15

Total Time 15

Servings servings

Calories 171kcal

Cost $10

Ingredients

14 oz. sushi-grade tuna line-caught, skinned
1 bunch 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)

Get Recipe Ingredients

Instructions

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!

Nutrition