This vibrant bowl features sliced tuna steak served over a base of cauliflower rice, accompanied by diced avocado, sliced cucumber, and radishes. The dish is finished with a savory dressing made from sesame oil, soy sauce, and rice vinegar, then garnished with sesame seeds and green onions. The result is a fresh, multi-layered bowl with a clean finish.

About This Recipe

To prepare the bowl, the cauliflower rice is lightly sautéed to soften its texture while the fresh vegetables are thinly sliced for a consistent crunch. The tuna can be served raw if sushi-grade or quickly seared in a hot skillet to create a delicate crust while remaining tender in the center. It is important to whisk the dressing thoroughly before drizzling to ensure the toasted sesame oil and soy sauce are well combined across the fresh ingredients.

The flavor relies on the richness of the diced avocado and the savory umami of the soy-based dressing. Using rice vinegar and a pinch of red pepper flakes provides a bright acidity and subtle warmth that highlights the clean taste of the tuna. Since the base consists of cauliflower rice and crisp radishes, the dish offers a variety of textures that mimic a traditional grain-based bowl without the added starch.

This bowl works well for lunch or dinner and can be prepared quickly. It’s easy to customize the base by using spinach or arugula instead of cauliflower rice or substituting the tuna with cooked shrimp for a different version. This dish is best served immediately to maintain the freshness of the avocado and the temperature contrast of the seared fish.

Why You’ll Love This Recipe

High in protein, healthy fats, and fiber
Low-carb alternative to poke or sushi bowls
Quick and easy—ready in 20 minutes
Fresh, vibrant, and customizable
Perfect for lunch or dinner

What You’ll Need for This Keto Tuna Avocado Bowl

For the bowl:
8 oz sushi-grade tuna steak (seared or raw)
1 medium avocado, diced
2 cups cauliflower rice (lightly sautéed or raw)
1/2 cucumber, thinly sliced
4 radishes, thinly sliced
1/4 cup green onions, chopped
1 tbsp sesame seeds (black or white)
For the dressing:
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
1 tsp rice vinegar
1/2 tsp powdered erythritol (optional, for balance)
Pinch of red pepper flakes (optional)

Step-by-Step Preparation

Prepare the cauliflower rice by sautéing lightly in a pan for 3–4 minutes, or keep raw for a fresh texture.
Slice the avocado, cucumber, and radishes; set aside.
If using seared tuna, heat a skillet over medium-high, sear tuna for 1–2 minutes per side, then slice thinly.
Whisk together soy sauce, sesame oil, rice vinegar, sweetener, and red pepper flakes to make the dressing.
Assemble bowls by layering cauliflower rice, tuna slices, avocado, cucumber, and radishes.
Drizzle dressing over the top, sprinkle with sesame seeds and green onions, and serve immediately.

FAQ

Can I use canned tuna instead of fresh?
Yes, but fresh or seared tuna gives the best flavor and texture.
Is this recipe dairy-free?
Yes, it’s naturally dairy-free.
Can I meal prep this bowl?
Yes, but store the dressing separately and add avocado just before serving.
What’s the best substitute for tuna?
Salmon, shrimp, or grilled chicken all work well.

Variations & Substitutions

Swap tuna for cooked shrimp or salmon
Add sliced jalapeños for heat
Use spinach or arugula as a base instead of cauliflower rice
Top with nori strips for sushi-inspired flavor

Serving Suggestions

Serve as a light dinner with sparkling water or a keto mocktail
Pair with a side of miso soup for an Asian-inspired meal
Make mini bowls for a party or appetizer spread
Add a soft-boiled egg for extra protein

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