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 lunch or a light, healthy dinner.

Tuna Poke Lettuce Cups – Healthyish Foods

For an extra punch of flavor, serve these tuna poke lettuce cups with a side of spicy vegan sauce and lime wedges. And for a heartier meal, add a side of cauliflower or white rice topped with a touch of furikake.

Looking for more ahi tuna recipes? Try my sesame encrusted tuna with spicy mango salsa.

What makes them Healthyish?

Fresh sushi-grade tuna is packed with protein and light in calories. I’ve paired it with lots of nutrient-rich ingredients, including avocado, jalapeno and cucumber slices.

Tuna Poke Lettuce Cups – Healthyish Foods
Tuna Poke Lettuce Cups – Healthyish Foods

Tuna Poke Lettuce Cups

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  • 1 head butter lettuce, rinsed and dried
  • 10 ounces sushi grade ahi tuna, cubed
  • 1 tablespoon sesame oil
  • 2.5 tablespoons ponzu
  • 1 tablespoon minced jalapeno , remove seeds and veins before mincing to reduce heat
  • ½ teaspoon freshly grated 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.

Spicy vegan sauce:

  • ½ cup Vegenaise mayo
  • ½ teaspoon gochujang chili paste

Optional garnishes:

  • scallions
  • avocado
  • English cucumbers
  • fresh lime wedges
  • 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 sauce. 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 vegan mayo for dipping, or a side of rice.