In this recipe, we created our own take on the traditional Hawaiian raw fish dish called Poke (or Tako in Japanese). We combined island-inspired ingredients like nori and pomegranate seeds to create a delicious twist on your typical tuna.
![Tuna Poke Bowl](https://paleoleap.com/wp-content/uploads/2017/03/hawaiian-style-raw-tuna-salad-main.jpg)
This is a simple and quick recipe that’s perfect for lunch or a light dinner. The recipe is also pescatarian-friendly, a great Paleo option for vegetarian diners who include fish in their diet.
Despite the ease of putting this recipe together, there is a bit of work required when gathering your ingredients. Finding raw, sashimi-grade tuna that’s ethically sourced can be a bit of a challenge – your best bet will be to visit a local seafood market or Asian grocery.
In a pinch, you can use plain canned tuna (this is also a great option for those who aren’t quite comfortable eating raw fish). Nori is another ingredient that can be tough to locate – these seaweed sheets can be found in most grocery stores in the Asian section.
Traditionally Poke is served as an appetizer or entrée. If eating it as a main course, try adding macadamia nuts and serving the Poke over cauliflower rice as a Paleo twist for a more substantial meal.
You can also add fresh vegetables (cucumbers, avocados, hot peppers, etc.) to your liking, making it a great option for someone who follows an Autoimmune Protocol and may not tolerate seeds.
Tuna Poke Bowl Recipe
Serves: 4 Prep: 15 min
Ingredients
- 12 oz. raw sashimi-grade tuna, cut into cubes
- 1 to 2 tbsp. dried nori, minced
- 1/4 cup red onion, minced
- 1/4 cup pomegranate seeds
- 1 green onion, thinly sliced
- 2 tbsp. coconut aminos
- 2 tsp. extra virgin olive oil
- 1 tsp. sesame seeds
- Sea salt and freshly ground black pepper
![Tuna Poke Bowl Recipe Preparation](https://paleoleap.com/wp-content/uploads/2017/03/hawaiian-style-raw-tuna-salad-preparation.jpg)
Preparation
- In a bowl, combine the tuna, nori, onion, pomegranate seeds, coconut aminos, olive oil, and sesame seeds.
- Toss everything gently until well combined.
- Adjust the salt and pepper seasoning to taste.
- Serve right away or refrigerate until ready to serve.
- Serve topped with green onions and fresh vegetable slices if you desire.
Tuna Poke Bowl Recipe
This Hawaiian-inspired raw tuna dish is perfect for a light and refreshing lunch or dinner.
- 12 oz. raw sashimi-grade tuna cut into cubes
- 1 to 2 tbsp. dried nori minced
- 1/4 cup red onion minced
- 1/4 cup pomegranate seeds
- 1 green onion thinly sliced
- 2 tbsp. coconut aminos
- 2 tsp. extra virgin olive oil
- 1 tsp. sesame seeds
- Sea salt and freshly ground black pepper
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In a bowl, combine the tuna, nori, onion, pomegranate seeds, coconut aminos, olive oil, and sesame seeds.
12 oz. raw sashimi-grade tuna, 1 to 2 tbsp. dried nori, 1/4 cup red onion, 1/4 cup pomegranate seeds, 2 tbsp. coconut aminos, 2 tsp. extra virgin olive oil, 1 tsp. sesame seeds, Sea salt and freshly ground black pepper
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Toss everything gently until well combined.
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Adjust the salt and pepper seasoning to taste.
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Serve right away or refrigerate until ready to serve.
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Serve topped with green onions and fresh vegetables slices if you desire.
1 green onion
Calories: 173kcal | Carbohydrates: 5g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 203mg | Potassium: 280mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2079IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg