Obsession-Worthy Cucumber Zoodle Tuna Poke Bowls

Bring the poke bowl trend to your kitchen by making these Cucumber Zoodle Tuna Poke Bowls. Marinated fresh tuna, bright veggies and a delicious spicy mayo top thick cucumber noodles for a perfect light lunch or dinner.

Tuna poke bowls are all the rage, and I’m jumping on that bandwagon. Give me some fresh seafood, pile it on a bed of rice, and then top it off with fresh veggies, fruit, something pickled, and something spicy? Yep, I’m in.

Only, in my neck of the woods, there aren’t a ton of poke places. Not nearly enough to satisfy my poke cravings.  So, I’m makin’ it at home.

The beauty of it is, I get to choose what I want, how much of it, and the quality of the ingredients. Meaning, I’m not skimping on the tuna, I’m cutting out to bed of rice and replacing it with veggies. Plus, I’m using lots o’ fresh ingredients. Even more fun? I’ve discovered cucumber zoodles, and they are FABULOUS as a poke bowl base. (If you don’t have a zoodle maker, try this one.  I use it all the time!)

Tips for Making Cucumber Zoodle Tuna Poke Bowls

To get the perfect dice for the tuna poke bowls, freeze tuna steaks for 30-45 minutes prior to slicing.  This will make the fish easy to cut in smaller pieces without smooshing (if it’s not a word it oughta be) the tuna.

Don’t allow the tuna to sit in the marinade for longer than 30 minutes.  The lime juice can “cook” the tuna and make the texture mushy.  No one wants mushy tuna poke bowls!

If you have time earlier in the day, make the mango-cabbage slaw.  It’ll allow the flavors to meld!

Cucumber zoodles are so much fun to make and when fresh, have the perfect crunch.  However, prepare them last – just before assembling and enjoying your tuna poke bowls.  Otherwise, they will release a lot of liquid, causing the ingredients to get soggy.

Mix and match!  Tuna Poke Bowls are great for using up what’s in your kitchen and adding your favorite toppings!

Obsession-Worthy Cucumber Zoodle Tuna Poke Bowls

Bring the poke bowl trend to your kitchen by making these Cucumber Zoodle Tuna Poke Bowls. Marinated fresh tuna, bright veggies and a delicious spicy mayo top thick cucumber noodles for a perfect light lunch or dinner.

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Ingredients

For the Tuna:

• 1 lb. sushi grade yellowfin tuna
• 1 Tbsp. soy sauce
• 2 tsp. sesame oil
• 2 tsp. sriracha
• 1 tsp. fish sauce
• 1 tsp. rice vinegar
• 1 tsp. honey
• 1 lime, juiced

For the Mango-Cabbage Slaw:

• 1 mango, peeled, cored and diced
• 1 jalapeno, sliced (remove core and seeds to decrease heat)
• 1/2 small red onion, diced
• 2 cups shredded cabbage (I use the cole slaw shreds)
• salt to taste

For the Spicy Mayo

• 1/2 cup mayo
• 2 Tbsp. sriracha (or more to taste)
• 1 lime, juiced

Additional Bowl Toppings:

• 1/2 English cucumber per person
• more diced mango
• more jalapeno slices
• lime wedges

Instructions

1. Freeze tuna for 30-45 minutes. This will make it easier to dice.
2. Meanwhile, combine all slaw ingredients and chill until ready to use.
3. Remove tuna from the freezer once chilled and use a sharp knife to cut tuna into 1/2 inch chunks. Mix tuna ingredients in a medium bowl. Add the diced tuna and allow to sit a room temperature for 10 minutes.
4. Use the widest setting on your spiralizer to cut cucumber noodles.
5. Assemble your bowls using your desired toppings and drizzle with spicy mayo. Enjoy!

Looking for more zoodle recipes?  I don’t blame you, it’s so much fun to do!  Try Slurp-Worthy Yaki Udon for a lighter option to a classic take out dish.  And, if you’ve never zoodled beets before, you gotta try it!  This Beet Zoodle Salad with Blueberries, Feta and Mint is almost to gorgeous to eat!

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