Low-carb Tuna Poke Bowls


I know. You’re thinking, ‘What about the pineapple?’ For what you get in carbs in this small amount of pineapple, you get a million times more in digestive enzymes. But that’s not a license to be naughty. With the pineapple included, this is a once a week or month kind of dish. Unless of course you don’t give a shit about carbs. Then you can eat it whenever you like.

4 Servings

800 g fresh tuna, cut into 2.5cm cubes
100 ml sesame oil
¼ cup soy sauce
3 tbsp lime juice
2 tbsp rice vinegar
2 tbsp ginger, finely grated
1 cup diced pineapple
2 cups shredded red cabbage
2 cups large cubes of English cucumber
1 cup edamame
½ cup finely chopped spring onion
2 cups cubed avocado
2 tbsp red chillies
2 tbsp sesame seeds


In a large mixing bowl, stir up the tuna, sesame oil, soy sauce, lime juice, rice vinegar, chilli and garlic cause and ginger and leave it for about half the day. An hour, at least.

To serve it up, mix the remaining ingredients, except the sesame seeds, together in another large mixing bowl and divide them between four serving dishes.

Finally, top the bowls with the marinated tuna and sprinkle each bowl with the sesame seeds.