Tuna Poke Lettuce Cups
I’m a huge fan of fresh seafood and these ahi tuna poke lettuce cups make me feel like I’m eating at my favorite sushi restaurant without leaving the house. They’re easy to make, packed with protein, and incredibly delicious. Perfect for a light, healthy dinner or as an appetizer recipe.
About this recipe
For this ahi tuna poke lettuce cups recipe make sure you buy sushi grade tuna. Sushi grade tuna is best eaten raw or lightly seared. This is not the case for all fish, so be sure you grab the correct tuna. Marinate the ahi tuna in the ponzu sauce mixture. If you do not have ponzu sauce handy, you can use soy sauce too. However, ponzu sauce has a hint of citrus in it, so it adds a little extra flavor to this tuna poke recipe.
Serve these tuna poke lettuce cups with a side of spicy mayonnaise and lime wedges. The fresh squeeze of lime tastes so good with the spicy mayonnaise. For a heartier meal, add a side of cauliflower or white rice topped with a touch of furikake.
Furikake is an Asian seasoning blend used for rice, fish and vegetables. It is a combination of nori, bonita flakes and sesame seeds. It is slightly salty from the bonita flakes but tastes amazing. I highly recommend adding this to your spice pantry. It’s delicious!
This recipe makes 5-6 servings. The nutritional information includes the ahi tuna, avocado, spicy mayonnaise, and rice. Perfect as an appetizer or as a light, healthy dinner. Please see below for nutritional information.
Store any leftovers in an airtight container in the refrigerator for two to three days. Enjoy chilled, do not heat. Looking for more ahi tuna recipes? Try this sesame encrusted tuna with spicy mango salsa, they’re loaded with flavor and easy to make.
Tuna Poke Lettuce Cups
- 10 ounces sushi grade ahi tuna, cubed
- 1 head butter lettuce, rinsed and dried
- 1 tablespoon sesame oil
- 2.5 tablespoons ponzu, or soy sauce
- 1 tablespoon jalapeno , minced, remove seeds and veins before mincing
- 1 teaspoon ginger, minced, remove skin before mincing
- ¼ teaspoon salt
- ½ teaspoon red pepper flakes
- 1 tablespoon furikake, optional
- ½ cup cooked rice, white, brown or cauliflower rice will all taste great.
- ¼ cup mayonnaise
- 1 teaspoon gochujang chili paste, or sriracha
- 2 tablespoons scallions, chopped
- ½ avocado, peeled and sliced
- ¼ cup English cucumbers, sliced into rounds
- 1 lime , cut into wedges
- ¼ cup mung bean sprouts
- mixing bowl
- Cube the tuna into evenly sized pieces. Slightly larger than a dime. Set aside.
- In a mixing bowl, combine the ponzu, ginger, sesame oil, red pepper flakes, jalapeno and salt. Stir together until well combined.
- Add the cubed tuna into the bowl with the ponzu mixture. Gently toss everything together until the tuna is well coated.
- Clean and dry your lettuce cups. Fill the cups with the tuna poke mixture. Top with your favorite garnishes. I used avocado, thinly sliced cucumber, and furikake.
- Serve with fresh lime wedges, spicy mayonnaise for dipping, or a side of rice.