Tuna Poke Lettuce Cups

I’m a huge fan of fresh seafood, and these 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.

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
Print Recipe
5 from 1 vote

Tuna Poke Lettuce Cups

Prep Time25 mins
Total Time25 mins
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: lettuce cup, tuna poke
Servings: 2 people


  • mixing bowl


  • 1 head butter lettuce
  • 8-10 ounces sushi grade tuna
  • 2.5 tablespoons ponzu
  • 1 tablespoon sesame oil
  • 1 tablespoon minced jalapeno – remove seeds and veins to reduce heat
  • ½ teaspoon freshly grated ginger minced
  • ¼ teaspoon salt
  • ½ teaspoon red pepper flakes
  • 1 tablespoon furikake
  • ½ cup cooked rice white, brown or cauliflower rice will all taste great.

Optional garnishes: scallions, avocado, English cucumbers, fresh lime wedges, mung bean sprouts

    Spicy vegan sauce

    • ½ cup Vegenaise mayo
    • ½ teaspoon gochujang chili paste


    • 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.

    Sarah Thomas-Drawbaugh

    Author: Sarah Thomas-Drawbaugh

    Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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