Gluten-Free Ahi Tuna Poke

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.

Prep: 10 min Cook: 10 min Total: 20 min Serves: 4

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 October 24, 2026. Browse more lunch recipes or return to all gluten-free recipes.

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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 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 gluten-free tamari and avoiding any gluten-containing grains or ingredients.

Scale Recipe:

servings

Ingredient amounts update automatically

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)

325

Calories

21g

Protein

43g

Carbs

17g

Fat

Fiber

431mg

Sodium

Tips & Notes

Keep the tuna cold and cube it with a sharp knife just before marinating.
Marinate the tuna no longer than about 30 minutes. The vinegar and tamari start to change its texture.
Buy sushi-grade ahi from a trusted fish counter and eat the poke the same day.

Common questions

What cross-contamination risk is specific to Gluten-Free Ahi Tuna Poke?

Check sushi-grade ahi tuna, cubed, cooked sushi rice or quinoa, diced cucumber before they go into Gluten-Free Ahi Tuna Poke. Exercise extreme caution with the gluten-free tamari and any other packaged sauces or seasonings. Ensure they are 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.

Learn More

The Complete Cross-Contamination Guide

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