Hawaiian tuna poké bowl a la slimming world

Hawaiian tuna poké bowl a la slimming world

Tuna poké - a low fat, vitamin-packed dinner or lunch

So since I had tuna poké at Granger & Co in King’s Cross the other week, my hunt for a homemade poké recipe has been well and truly on. So what is poké, I hear you ask? In short, it’s raw fish marinated to within an inch of its life, with a particular set of ingredients that replace the need for cooking. How? I don't know the science but it has to do with acidity killing all the bugs, or you know, something technical like that.

In a nutshell though, if you like sushi, this recipe should be right up your street. It’s usually served with brown rice and a variety of different raw veggies, including a pickled cucumber salad. I really recommend making the whole dish, including the pickles, because it’s sensational when put all together.

One thing that’s extremely important is that you don’t just buy tuna off the shelf at your local supermarket. Uncooked tuna is absolutely not safe to eat unless it’s declared ‘sushi-ready’. Ask your local fishmonger, or head to the frozen section of big supermarkets to see if they have anything suitable. A lot of Asian specialist shops will have what you're looking for as well.  It’s important that it stipulates that the fish can be eaten raw, ie, to make sushi or poké. I don’t want anyone here getting sick, ok? :)

Right, now that's out of the way, here’s exactly how to make this tuna deliciousness.


Makes enough for two. You don’t need any special ingredients or equipment, so long as your tuna is sushi-safe (see above). There are about 4 syns in the whole recipe, so 2 syns per portion. If you include the avocado, you will need to add on extra syns. I recommend including it, it's a lovely comparison to the other flavours and thus worth it! 


2 x tuna steaks, fresh or frozen but must be sushi-safe (ie, ok to eat raw).

2 portions’ worth of brown rice

1.5 tablespoons soy sauce*

Half teaspoon sesame oil* (1 syn) 

Half teaspoon sweetener*

Half a tablespoon lemon juice (must be fresh)*

Half teaspoon rice vinegar*

Quarter teaspoon sriracha*

1 carrot, sliced with a peeler

1 avocado (optional) (you can leave this out if you don’t want the syns otherwise check the app)

Half a tbsp toasted sesame seeds* (1.5 syns)

A wedge of lime, to garnish (optional)

A handful of fresh coriander, to garnish (optional)

For the pickled cucumber salad:

Half a cucumber, sliced finely

1 eighth of a white onion, sliced finely

2 tablespoons rice vinegar

Half a tbsp toasted sesame seeds (1.5 syns) 

Half a teaspoon dried dill

Half a teaspoon of sweetener

Quarter teaspoon of red chilli flakes


  1. Prepare your brown rice as instructed as set to one side.

  2. Prepare your tuna poke next. Do this by preparing all the starred* ingredients and popping them into a bowl to make the tuna marinade. Chop your tuna into small one cm cubes. Toss the tuna well with your hands into the marinade and refrigerate for 15-30 minutes.

  3. While it’s marinating you can prepare your brown rice as instructed, and also your pickled cucumber salad. Slice half a cucumber and add all the other marinade ingredients to a bowl. Toss the cucumber well with the marinade and then put it into the fridge.

  4. When your tuna and pickled cucumber salad are ‘cooking’ in the fridge, prepare your other sides. An avocado is a nice addition (don’t forget to syn it if you follow slimming world), grated or peeled julienne style carrot is also good.

  5. When you’re ready, plate up your brown rice with a splash of soy sauce running through it. Add your avocado, carrot and a good portion of your pickled cucumber, before adding your nice chilled fresh tuna poké at the last minute. You can also add in a wedge of lime and some fresh coriander at this point if you wish. 

Enjoy! If you make this recipe do tag me @slimmingworldrecipes on Insta. I love seeing your creations.

Rosie x

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