Byron Talbott’s Ahi tuna poke

Ahi tuna poke

Serves 2


For the tuna:

250g ahi tuna, trimmed and diced

5g fresh chives, sliced finely

3-4 tablespoons sesame oil

1 teaspoon grated ginger

1 teaspoon cayenne pepper

1 teaspoon paprika
½ teaspoon garlic salt

1 tsp lime zest

1 tablespoon Tamari soya sauce

1 tablespoon rice wine vinegar

For the green vegetable relish:

2 tablespoons minced red onion

3 tablespoons minced celery

3 tablespoons minced cucumber

2 tablespoons rice wine vinegar

3-4 tablespoons olive oil

1 teaspoon chili flakes

1 tablespoon chopped coriander

For garnish:

A few fresh coriander leaves

A drizzle of tamari soya sauce

3 or 4 cashew nuts

Pinch of salt



Mix together all of the tuna ingredients in a bowl and allow it to marinate for about 15 minutes.

While the tuna is marinating, make the green vegetable relish.

In a bowl mix together the ingredients for the relish.
Spoon the tuna into a bowls and drizzle with the green vegetable relish.
Drizzle a little bit of extra soya sauce on the plate, top with some coriander leaves and finish off with some grated cashew nut.


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