Here I have a guest post of a tuna poke bowl recipe. Easy and popular, is it one you could add to your meal plan this week? Check out Alba who wrote the recipe, her details are below.

Are you looking for a tasty yet healthy meal, easy to make and ready in under 20 minutes?

I have got you covered with a mouthwatering tuna Poke bowl!

This bowl recipe is excellent fakeaway food to prepare when you are not in the mood for cooking anything complicated, as it is simple to make from scratch.

What is a Poke bowl?

The Poke bowl is a traditional main dish from Hawaii, now super popular around the world and it is usually made with chunks of raw fish (Poke literally means “to slice or cut”), vegetables and warm rice.

Tuna Poke bowls are so trendy right now for a reason: they are a healthier alternative to sushi.

Why a Poke bowl is a lifesaver dish to master?

A Poke bowl is a lifesaver dish to master because it is versatile and fully customizable. 

You can play with the ingredients and it will always be delicious: 

-Swap the tuna for salmon or seafood. For a vegan version, just use tofu.

-I opted for basmati rice as it takes less time to cook and I love its texture, but you can easily substitute it with brown, sushi or jasmine rice.

hessian bag of dry rice on a white table

-Add the raw vegetables you like the most. 

-Top it with the sauce or seasoning you prefer, such as wasabi or togarashi.

-Garnish with whatever floats your boat, like shaved onion, seaweed, toasted sesame or crispy garlic to add flavour and contrasting consistency. 

My version of the classic poke bowl combines fresh grilled tuna with loads of colourful, crunchy veggies on a bed of basmati rice drizzled with my signature Asian inspired sauce, making it a nourishing meal that will keep you full for hours while being extremely tasty and pleasing to the eye. It is so fun to assemble, I adore rainbow plating!

The union of lean protein, carbohydrates, fibres, vitamins, and healthy fats make this yummy recipe a balanced meal and great weight-loss option.

The Asian inspired sauce I made is a better substitute for spicy mayo: it has fewer calories and it is super quick to make with ingredients you surely have in your cupboard.

Tuna poke bowl
Tuna poke bowl

Just Average Jen is an independent blog and in no way connected with any weight loss plan and no contributors have been trained by them or worked for them. It is the reader’s responsibility to check Slimming World syn values, WW points and any other allowances themselves as those given are approximate.

Enjoying this recipe on diets

If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances. It is of course important to check yourself any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.

If you follow Slimming World then this recipe fits pretty easily into the plan. There are some syns for the ingredients, for the whole recipe the sesame seeds are 1 syn (approx) and the avocado oil 2 syns (approx). The recipe serves two so each portion is a comfortable 1.5 syns (approx). The amount of speed vegetables in the recipe is perfect for a well-balanced meal.

Tuna poke bowls
Tuna poke bowls

About the author

Alba is the content writer of Femicate, a lifestyle blog about intentional living where she shares:

  • Frugal and minimalist lifestyle advice
  • Slow fashion styling hacks.
  • Sustainable & zero waste tips and tricks that made my life easier.
  • Yummy, healthy recipes that are easy to prepare and ready under 30 minutes.

Check out her Instagram too

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Tuna poke bowl

Easy tuna Poke bowl recipe

  • Author: Jen Mellor
  • Prep Time: 5 minutes
  • Cook Time: 25 MInutes
  • Total Time: 30 minutes
  • Yield: 2 Portions 1x
  • Category: Main Meal
  • Method: Stove top, hob
  • Cuisine: Hawaiian
  • Diet: Low Calorie


Easy to make healthy tuna poke bowl



2 fresh tuna steaks

a cup of basmati rice

half cup of frozen edamame

a bunch of baby spinach leaves (or salad)

1 carrot

1 slice of red cabbage

1 slice of celeriac

For the sauce:

1 tbsp white or black sesame seeds

1 tbsp avocado oil (or sesame oil)

2 tbsp soy sauce

1 tbsp water

1 tbsp of fresh ginger (grated)

1 tsp of Sriracha sauce

1 tsp balsamic vinegar (or rice vinegar)

a pinch of chilli flakes


First of all, steam the rice. 

In the meantime, clean and peel the vegetables. Depending on your manual skills you can either slice them thinly with a sharp knife or shred them with a grater (that’s what I opted for).

When the rice is cooked and fluffy, place it aside and let it cool down a bit.

In a pot, boil the frozen edamame for 5 minutes.

Drain them and set aside.

Prepare the Asian inspired sauce mixing in a small bowl all the ingredients together with the chopping sticks.

Grill the tuna steaks for 1 minute per side to keep the middle nice and pink.

Cut the grilled tuna into cubes.

Time to assemble our fancy-looking bowl: place a couple of spoons of the warm rice as a bed first, then add the shredded vegetables and the edamame in rainbow colour order around the tuna bits. Lastly, drizzle with our spicy sauce and sprinkle extra sesame seeds to garnish.


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A plate of food on a table

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One Comment

  1. Very nice! Loved the crunch of the edamame beans in this. Have tried with salmon as well, and I think I preferred that version (but only slightly!).