Hawaiian Ahi Poke Bowl (Keto Friendly)

Allergens

Fish (Tuna), Soy (in Soy Sauce or Tamari), Sesame Seeds

Ingredients

• 6 oz sushi
• grade Ahi tuna, diced into bite
• sized pieces
• 1/4 cup low
• sodium soy sauce (or tamari for gluten
• free option)
• 2 tbsp sesame oil
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp rice vinegar
• 1/2 tsp grated ginger
• 1/2 tsp minced garlic
• 1 avocado, sliced
• 1 cup mixed greens (spinach, kale, arugula)
• 1/4 cucumber, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup chopped green onions
• 2 tbsp sesame seeds, toasted
• Salt and pepper, to taste

Instructions

1. In a small bowl, combine soy sauce, sesame oil, lemon juice, rice vinegar, grated ginger, and minced garlic. Mix well and set aside.
2. Place the diced Ahi tuna in a separate bowl and pour the marinade over it. Toss gently to coat the tuna evenly, then cover and refrigerate for 15 20 minutes.
3. Meanwhile, prepare your base by arranging mixed greens on two serving bowls or plates.
4. Add sliced cucumber and red bell pepper on top of the greens.
5. Remove marinated tuna from the refrigerator and discard any excess marinade. Place the tuna on top of the vegetables.
6. Arrange avocado slices around the tuna, then sprinkle green onions and toasted sesame seeds on top.
7. Season with salt and pepper to taste, and serve immediately.

Chef’s Insight

To toast sesame seeds, heat them in a dry pan over medium heat for 2-3 minutes, shaking the pan frequently, until they become fragrant and lightly browned.

Notes

The use of fresh and high-quality ingredients is essential for this recipe. Be sure to use sushi-grade Ahi tuna for raw consumption.