Tuna Poke Lettuce Cups
I’m a huge fan of fresh tuna 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.
Raw Tuna Information
For this ahi tuna poke lettuce cups recipe make sure you buy sushi grade tuna. Sushi grade tuna is best served raw or lightly seared. That said, there is always a risk of illness when eating raw fish. So, be sure you follow food safety protocols to mitigate as much risk as possible. For more information, please read FDA recommendations on raw fish consumption.
About Tuna Poke Lettuce Cups
Top these tuna poke lettuce cups with sliced cucumber, sliced avocado, and a touch of furikake. You can serve them alongside spicy mayonnaise and lime wedges too. For a heartier meal, turn it into tuna poke bowls. Add cauliflower or cooked rice along with some seaweed sheets.
Furikake is an Asian seasoning blend used for rice, fish and vegetables. It is a combination of nori, bonita flakes and sesame seeds. Some versions include sugar too. The bonita flakes add a slightly salty fishy taste which I really enjoy. 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 poke only. 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 up to two days. Enjoy chilled, do not heat. Looking for more ahi tuna recipes?
Tuna Poke Lettuce Cups
- 10-12 ounces sushi grade ahi tuna, cubed
- 1 tablespoon toasted sesame oil
- 2 tablespoons low sodium soy sauce , or ponzu
- 2 tablespoons shallots, minced
- 2 tablespoons jalapeno , minced, remove seeds and veins before mincing
- 1 teaspoon ginger, fresh, minced, remove skin before mincing
- ¼ teaspoon salt
- 1 head butter lettuce, rinsed and dried
- 1.5 teaspoons sesame seeds , as garnish
- 1 tablespoon furikake, optional, as garnish
- ¼ cup mayonnaise , or kewpie mayonnaise
- 1 tablespoon gochujang chili paste, or sriracha
- 2 teaspoons lime juice , fresh squeezed
- 2 tablespoons scallions, roughly chopped
- ½ avocado, peeled and sliced
- ¼ cup English cucumbers, sliced into rounds
- 1 lime , cut into wedges, served on the side
- ¼ cup mung bean sprouts
- 1 mixing bowl
- Cube the par frozen sushi grade, ahi tuna into evenly sized pieces. Slightly larger than a dime. Add it to a mixing bowl.
- Add the low sodium soy sauce, minced ginger, toasted sesame oil, minced jalapeno, minced shallots and salt. Gently toss until well combined. Top with sesame seeds.
- 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. You can also use seaweed sheets instead of lettuce.
- Serve with fresh lime wedges, spicy mayonnaise for dipping.