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These Ahi Tuna Bowls are the perfect summer dish. Seared ahi tuna steaks served on a bed of fresh vegetables and avocado, all drizzled with delicious sesame-ginger dressing and topped with sesame seeds. So good!
Recipe Tips
Ahi tuna is a Hawaiian name for both yellowfin and bigeye tuna. Don't worry if you can't find ahi tuna. There are some good alternatives to ahi tuna such as skipjack tuna, halibut or mahi mahi, all of which also happen to be lower in mercury.
Now when it comes to searing the tuna, I don't like mine too browned so I used medium heat. If you prefer a bit more caramelization, cook the steaks on high heat but be careful not to burn them, especially if there are pieces of ginger from the marinade.
This Asian style tuna salad is a clean keto recipe with no grains, no gluten, no dairy, no nuts and no eggs. If you skip the sweetener, it will also be Whole 30 approved. If you can't eat nightshades, feel free to swap some spiralized daikon radish for the bell pepper. And if you need more protein, you can use larger tuna steaks.
We all have different dietary needs so it's natural that you may need to adjust the macros in this recipe. You can make all these adjustments and more directly in the KetoDiet App by cloning any of the recipes from my blog and customizing them to fit your macros and preferences.
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Hands-on Overall
Serving size 1 bowl
Nutritional values (per 1 bowl)
Net carbs8.1 grams
Protein39.9 grams
Fat48.3 grams
Calories647 kcal
Calories from carbs 5%, protein 25%, fat 70%
Total carbs14.5 gramsFiber6.4 gramsSugars5.1 gramsSaturated fat6.8 gramsSodium487 mg(21% RDA)Magnesium101 mg(25% RDA)Potassium1,303 mg(65% EMR)
Ingredients (makes 2 bowls)
Sesame ginger dressing:
Salad bowls:
- 1 small carrot (50 g/ 1.8 oz)
- 1 medium cucumber (150 g/ 5.3 oz)
- 1 small yellow, red or orange bell pepper (75 g/ 2.7 oz)
- 1/2 large avocado (100 g/ 3.5 oz)
- 4 cups salad greens of choice (100 g/ 3.5 oz)
- 2 tsp virgin avocado oil or extra virgin olive oil
- 2 ahi tuna steaks (300 g/ 10.6 oz)
- 2 tsp sesame seeds
Instructions
- Start by preparing the dressing/marinade. In a small bowl, mix the olive oil, coconut aminos (or tamari sauce), sesame oil, rice vinegar (or white wine vinegar), grated ginger, salt and pepper. Add the sweetener (you can use Allulose or Erythritol or skip it if you prefer). Stir until well combined and set aside.
- To marinate the tuna, place the steaks in a ziploc bad or a small bowl and pour over about half of the dressing. Let it marinate in the fridge for at least 10 minutes, or ideally 30 minutes.
- To prepare the vegetables, peel and julienne or grate the carrot. Using a potato peeler, slice the cucumber into wide noodles. Halve, deseed and slice the bell pepper (red, yellow or orange work best). Peel and slice the avocado. Wash and drain the greens in a salad spinner.
- To cook the tuna, heat a non-stick pan or a well seasoned cast iron skillet over a medium to medium-high heat. Once the pan is very hot (about a minute for a non-stick pan, or 3 minutes for a cast iron skillet), add the avocado oil (or olive oil) and the tuna steaks.
- Sear the tuna for 1-2 minute (rare) to 2-3 minutes (medium) per side. The time needed to cook the tuna will also depend on the thickness of your steaks. If the thickness is 1 inch (2 1/2 cm) or more, cook for 2 to 4 minutes per side.
- When cooked, transfer to a chopping board and let it rest for 3 to 5 minutes before slicing.
- To assemble the salad, divide the greens between two bowls and add the carrot, cucumber, pepper and avocado. Add the tuna slices and drizzle with the remaining marinade/dressing. Finally, sprinkle with sesame seeds.
- Enjoy! These salad bowls are best eaten fresh.
Ingredients
- 3 tbsp extra virgin olive oil (45 ml)
- 2 tbsp coconut aminos or tamari sauce (30 ml)
- 2 tbsp toasted sesame oil (30 ml)
- 1 tbsp rice vinegar or white wine vinegar (15 ml)
- 1 tsp grated fresh ginger
- Optional: 1 tbsp Allulose or Erythritol (10 g/ 0.4 oz)
- 1/4 tsp sea salt, or more to taste
- 1/4 tsp black pepper
- 1 small carrot (50 g/ 1.8 oz)
- 1 medium cucumber (150 g/ 5.3 oz)
- 1 small yellow, red or orange bell pepper (75 g/ 2.7 oz)
- 1/2 large avocado (100 g/ 3.5 oz)
- 4 cups salad greens of choice (100 g/ 3.5 oz)
- 2 tsp virgin avocado oil or extra virgin olive oil
- 2 ahi tuna steaks (300 g/ 10.6 oz)
- 2 tsp sesame seeds
Instructions
- Start by preparing the dressing/marinade. In a small bowl, mix the olive oil, coconut aminos (or tamari sauce), sesame oil, rice vinegar (or white wine vinegar), grated ginger, salt and pepper. Add the sweetener (you can use Allulose or Erythritol or skip it if you prefer). Stir until well combined and set aside.
- To marinate the tuna, place the steaks in a ziploc bad or a small bowl and pour over about half of the dressing. Let it marinate in the fridge for at least 10 minutes, or ideally 30 minutes.
- To prepare the vegetables, peel and julienne or grate the carrot. Using a potato peeler, slice the cucumber into wide noodles. Halve, deseed and slice the bell pepper (red, yellow or orange work best). Peel and slice the avocado. Wash and drain the greens in a salad spinner.
- To cook the tuna, heat a non-stick pan or a well seasoned cast iron skillet over a medium to medium-high heat. Once the pan is very hot (about a minute for a non-stick pan, or 3 minutes for a cast iron skillet), add the avocado oil (or olive oil) and the tuna steaks.
- Sear the tuna for 1-2 minute (rare) to 2-3 minutes (medium) per side. The time needed to cook the tuna will also depend on the thickness of your steaks. If the thickness is 1 inch (2 1/2 cm) or more, cook for 2 to 4 minutes per side.
- When cooked, transfer to a chopping board and let it rest for 3 to 5 minutes before slicing.
- To assemble the salad, divide the greens between two bowls and add the carrot, cucumber, pepper and avocado. Add the tuna slices and drizzle with the remaining marinade/dressing. Finally, sprinkle with sesame seeds.
- Enjoy! These salad bowls are best eaten fresh.
Nutrition (per serving, 1 bowl)
Calories647kcal
Net Carbs8.1g
Carbohydrates14.5g
Protein39.9g
Fat48.3g
Saturated Fat6.8g
Fiber6.4g
Sugar5.1g
Sodium487mg
Magnesium101mg
Potassium1,303mg
Detailed nutritional breakdown (per 1 bowl)
| Total per 1 bowl |
| 8.1 g | 39.9 g | 48.3 g | 647 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 20.3 g | 179 kcal |
| Coconut aminos (substitute to soy sauce) |
| 1 g | 0 g | 0 g | 5 kcal |
| Sesame oil, toasted |
| 0 g | 0 g | 13.6 g | 120 kcal |
| Rice vinegar |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Ginger root, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Allulose, natural low-carb sweetener |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Carrot, fresh |
| 1.7 g | 0.2 g | 0.1 g | 10 kcal |
| Cucumber, fresh |
| 1.1 g | 0.4 g | 0.1 g | 9 kcal |
| Peppers, yellow bell, fresh |
| 1.5 g | 0.4 g | 0.1 g | 11 kcal |
| Avocado, fresh |
| 0.9 g | 1 g | 7.4 g | 80 kcal |
| Lettuce, mixed leaf salad |
| 0.6 g | 0.7 g | 0.1 g | 7 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 4.5 g | 40 kcal |
| Tuna, yellowfin (fresh) |
| 0 g | 36.6 g | 0.7 g | 164 kcal |
| Sesame seeds |
| 0.3 g | 0.5 g | 1.5 g | 17 kcal |
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