Ahi Poké Salad Bowl (Low Carb)
The ahi poké salad bowl is one of my favorite light dinners. My family loves it too. If I have to pick a last meal it will definitely be either sushi or a poke bowl. I just love raw fish.
What is poké?
It is a popular Hawaiian dish made from fresh cold fish, and vegetables served in a bowl over rice. The recipe for the ahi poké salad bowl I’m offering to you is a lighter version of the original meal. The tuna is marinated and combined with fresh vegetables.
Why should you make it?
This poké salad bowl is low in calories and high in nutrients. The tuna is a fish that is an excellent source of the essential omega – 3 acids and protein. It also contains a high amount of B12. The vegetables are high in vitamins, mineral, antioxidants and fiber.
Another reason for you to prepare the salad is that it doesn’t require any cooking. It is perfect to serve on a hot summer day, when you want to stay away form the stove. It is ready to serve in just twenty minutes.
Eating raw tuna is relatively safe. The FDA requires that fish that is going to be consumed raw should be frozen for at least 7 days to kill any possible parasites. I always have frozen tuna in the freezer and defrost it when I’m going to make this salad.
Pick fresh fish from reliable sources. Ask questions about the origin of the fish. Do not use fish that doesn’t smell fresh. The fish fillet should have bright color. It should be firm and smooth to the touch.
I don’t recommend keeping any leftovers in the refrigerator. Fresh fish spoils fast and the salad will become wilted. My advice is to prepare it right before serving.
To make this recipe gluten free or Paleo replace the soy sauce with Tamari or coconut aminos.
Ahi Poké Salad Bowl
- 3-4 oz ahi tuna steak (sushi grade or previously frozen)
- 2 Tbsp soy sauce Tamari or coconut aminos for gluten free diet
- 1 Tbsp sesame oil
- 1 garlic clove (minced or pressed)
- 1 tsp grated ginger
- 1 cup chopped lettuce of choice (I used iceberg)
- 1 radish
- ½ cucumber
- ½ carrot
- ½ avocado
- 2 Tbsp sriracha mayonnaise (I make my own by adding mayo and sriracha)
- green onions, sesame seeds, nori optional toppings
- Add the soy sauce, the sesame oil, the minced garlic and the ginger in a bowl and stir.
- Cut the tuna steak into a ½ inch cubes and add them to the bowl with the other ingredients. Mix well.
- In a separate bowl or a deep plate add the ingredients for the salad (the iceberg, cucumber, radish, avocado and carrot.
- Add the marinaded tuna on top of the salad.
- Drizzle it with the sriracha mayo and add toppings that you like.
- Serve and consume right away. Do not store leftovers!