This is a keto-friendly version of the traditional tuna poke bowl. It has fresh sushi-grade tuna marinated in a savory sauce, served over cauliflower rice, and topped with healthy vegetables.

Ingredients: 200g sushi-grade tuna, cubed. 1 avocado, diced. 1/4 cup soy sauce or tamari. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon grated ginger. 1 teaspoon minced garlic. 1/2 teaspoon erythritol or monk fruit sweetener. 2 cups cauliflower rice, cooked. 1/4 cup sliced green onions. 1 tablespoon sesame seeds. 1/2 small cucumber, thinly sliced. 1/2 medium radish, thinly sliced. 1 nori sheet, cut into strips.

Instructions: In a bowl, combine soy sauce, sesame oil, rice vinegar, ginger, garlic, and sweetener. Mix well. Add tuna cubes to the marinade. Toss to coat evenly. Let it marinate in the fridge for at least 15 minutes. In serving bowls, layer cauliflower rice, marinated tuna, diced avocado, cucumber slices, radish slices, and sliced green onions. Sprinkle sesame seeds over the top and garnish with nori strips. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

A popular sushi dish is spicy tuna rolls, which are made with fresh tuna, spicy mayo, crunchy cucumber, and creamy avocado, all wrapped in nori seaweed and sushi rice.

Ingredients: 2 cups sushi rice. 4 sheets nori seaweed. 1/2 lb fresh tuna, finely diced. 2 tablespoons mayonnaise. 1 tablespoon sriracha sauce. 1 cucumber, julienned. 1 avocado, sliced. Soy sauce and wasabi for serving.

Instructions: Cook sushi rice according to package instructions and let it cool. Mix diced tuna with mayonnaise and sriracha sauce in a bowl. Place a sheet of nori seaweed on a bamboo sushi mat. Spread a layer of sushi rice evenly on the nori, leaving about half an inch at the top edge. Spread the spicy tuna mixture along the center of the rice. Add cucumber and avocado slices on top of the tuna. Roll the sushi tightly using the bamboo mat, moistening the top edge of the nori with water to seal the roll. Slice the roll into bite-sized pieces using a sharp knife. Serve with soy sauce and wasabi.

Prep Time: 30 minutes

Cook Time: 0 minutes

The Tuna Burgers with Tapenade Aioli from Bobby Flay are a tasty and healthy take on the regular burger. These tuna patties are packed full of flavor and made with fresh tuna that is good enough for sushi. This burger recipe is great for a summer cookout or a quick dinner during the week because it has a Mediterranean flavor from the tapenade aioli.

Ingredients: 1 1/2 pounds sushi-grade tuna, diced into 1/4-inch pieces. 2 tablespoons Dijon mustard. 2 tablespoons fresh lemon juice. 2 tablespoons olive oil. 1/4 cup finely chopped red onion. 1/4 cup finely chopped fresh cilantro. 1/4 cup finely chopped fresh parsley. Salt and freshly ground black pepper, to taste. 4 hamburger buns. Lettuce leaves, for garnish. Tomato slices, for garnish. Red onion slices, for garnish.

Instructions: In a large bowl, combine the diced tuna, Dijon mustard, lemon juice, olive oil, red onion, cilantro, and parsley. Season the mixture with salt and black pepper, and gently mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat a grill or grill pan over high heat. Brush the grill grates with oil to prevent sticking. Grill the tuna burgers for about 2-3 minutes per side, or until they are seared on the outside but still rare on the inside. Toast the hamburger buns on the grill for about 1 minute, until lightly browned. Spread a generous amount of tapenade aioli see instructions below on the bottom half of each bun. Place a tuna burger on top of the aioli, and garnish with lettuce, tomato slices, and red onion slices. Top with the other half of the bun and serve immediately.

Prep Time: 20 minutes

Cook Time: 6 minutes

A classic and popular choice among sushi fans is maguro sushi, which is made with fresh tuna. It's a favorite at any sushi party because it tastes simple but good.

Ingredients: 300g fresh tuna fillet. 4 sheets nori seaweed. 2 cups sushi rice. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Wasabi optional. Soy sauce for serving.

Instructions: Follow the directions on the package to make sushi rice. Put rice vinegar, sugar, and salt in a small saucepan and mix them together. Warm it up until the salt and sugar mix. Wait for it to cool down. Get tuna and cut it into thin strips. Put away. Put a nori sheet on a sushi mat made of bamboo. Put a thin layer of sushi rice on top of the nori, leaving about an inch of space at the top. Do this with wet hands. Put strips of tuna down the middle of the rice. Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge. With a sharp knife, cut the sushi roll into small pieces that are easy to eat. If you want, you can serve it with soy sauce and wasabi.

Prep Time: 30 minutes

Cook Time: 0 minutes