Gluten-Free Ahi Tuna Poke
By the Gluten Free Recipes team ·
Dive into a vibrant bowl packed with fresh, cubed ahi tuna, offering a delightful oceanic flavor. This poke bowl is a symphony of textures, from the tender fish to crisp vegetables and a zesty, savory dressing.
At a glance: This easy lunch recipe yields 4 servings in about 20 minutes (10 min prep, 10 min cook). It uses 11 ingredients — including sushi-grade ahi tuna, cooked sushi rice or quinoa, diced cucumber — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Ahi Tuna Poke: When preparing this lunch recipe, exercise extreme caution with the gluten-free tamari and any other packaged sauces or seasonings. Ensure they are certified gluten-free and prepared on surfaces free from gluten contamination to prevent cross-contact In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Ahi Tuna Poke: This recipe is naturally gluten-free, relying on certified gluten-free tamari and avoiding any gluten-containing grains or ingredients.
Ingredients
- 1 lb sushi-grade ahi tuna, cubed
- 1 cup cooked sushi rice or quinoa
- 1/2 cup diced cucumber
- 1/4 cup diced avocado
- 2 tbsp gluten-free tamari
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp freshly grated ginger
- 1/2 tsp sriracha or other GF hot sauce (optional)
- 1 tbsp sliced green onions, for garnish
- 1 tbsp toasted sesame seeds, for garnish
Instructions
- 1
Prepare the poke marinade by whisking together the gluten-free tamari, sesame oil, rice vinegar, grated ginger, and optional sriracha in a medium bowl. The mixture should be fragrant and well combined. Set aside for about 5 minutes to allow the flavors to meld.
- 2
Gently add the cubed ahi tuna to the marinade, ensuring each piece is coated. Toss carefully for about 1-2 minutes to avoid breaking up the delicate tuna. Cover the bowl and refrigerate for at least 10 minutes, or up to 30 minutes, to allow the tuna to marinate and absorb the flavors.
- 3
While the tuna marinates, prepare your serving bowls. Divide the cooked sushi rice or quinoa evenly among four bowls, creating a base for your poke. The grains should be fluffy and warm or at room temperature.
- 4
Arrange the marinated ahi tuna over the rice or quinoa in each bowl. Next, artfully place the diced cucumber and diced avocado around the tuna, adding pops of color and freshness. The vegetables should be crisp and vibrant.
- 5
Drizzle any remaining marinade from the tuna bowl over the poke. Garnish generously with sliced green onions and toasted sesame seeds for added texture and visual appeal. Serve immediately for the best taste and texture.
Nutrition (per serving)
Tips & Notes
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
- Quinoa is done when the germ ring appears and the grains become translucent.
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