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Keto Zucchini Noodle Tuna Tataki Bowl

Keto tuna tataki bowl with sesame-crusted tuna and zucchini noodles

We all have those days when we want something that feels clean, fresh, and still packs a punch in the flavor department. That’s exactly where this Tuna Tataki Bowl comes in. It’s our take on a deconstructed sushi roll—light, flavorful, and keto all the way.

We first started making this bowl after a trip to a Japanese spot where the tuna tataki practically melted in our mouths. We couldn’t stop thinking about it. So we set out to recreate that seared sesame-crusted tuna magic at home, but with a keto twist. Instead of rice, we used zucchini noodles as the base—light, refreshing, and perfect for soaking up the ponzu dressing.

This bowl checks every box. The tuna is rich and buttery, the zoodles add just the right crunch, and the dressing brings that bright, citrusy kick to tie it all together. It’s fast enough for a weekday lunch, but looks and tastes like something you’d order at a fancy spot. And the best part? It’s totally no-carb comfort food in disguise.

Cuisine ,
Courses , , ,
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 3 mins Total Time: 18 mins
Servings 2
Calories 320
Description

This flavorful tuna tataki bowl features sesame-seared ahi tuna served over a bed of zucchini noodles with a homemade ponzu dressing. Packed with protein and healthy fats, it's the perfect low-carb sushi-inspired meal.

Ingredients
    For the Tuna Tataki:
  • 8 oz sushi-grade ahi tuna steak
  • 1 tbsp black and white sesame seeds (mixed)
  • 1/2 tbsp avocado oil
  • Pinch of salt
    • For the Zoodles:
  • 2 medium zucchinis, spiralized
  • 1 tsp sesame oil
  • Pinch of sea salt
    • For the Ponzu Dressing:
  • 1 tbsp tamari or coconut aminos
  • 1 tbsp fresh lime juice
  • 1/2 tbsp rice vinegar (no sugar added)
  • 1/2 tsp sesame oil
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp monk fruit sweetener (optional)
    • Toppings (Optional):
  • Sliced green onions
  • Pickled ginger
  • Avocado slices
  • Crushed seaweed snacks
Instructions
  1. Prep the tuna: Pat the tuna steak dry and season lightly with salt. Press sesame seeds evenly onto both sides to create a crust.
  2. Sear the tuna: Heat avocado oil in a skillet over medium-high heat. Once hot, sear the tuna for about 30–45 seconds per side. You want the outside crusted but the inside still raw. Remove and set aside to rest.
  3. Toss the zoodles: In a bowl, toss the spiralized zucchini with sesame oil and a pinch of sea salt. Let them sit for 5–10 minutes to soften slightly. Drain any excess moisture.
  4. Mix the ponzu dressing: In a small bowl, whisk together tamari, lime juice, rice vinegar, sesame oil, grated ginger, and optional sweetener.
  5. Slice and build: Thinly slice the seared tuna. In serving bowls, add the zucchini noodles, lay the tuna slices on top, and drizzle with ponzu dressing.
  6. Garnish and serve: Add your toppings—green onion, avocado, pickled ginger, or crushed seaweed if desired. Serve immediately.

Nutrition Facts

Servings: 2 ServingCalories:320kcalTotal Fat:21gSaturated Fat: 3gTotal Carbohydrate:5gDietary Fiber: 2gSugars: 1gProtein:27g

Note

Substitutions & Variations

  • No spiralizer? Use pre-spiralized zucchini or thinly slice zucchini with a vegetable peeler.
  • No ahi? Substitute with cooked salmon or seared beef slices.
  • Want it spicy? Add chili flakes to the ponzu or top with spicy mayo.
  • Need it nut-free? Avoid sesame toppings and use olive oil for searing.
  • Vegan version: Sub tofu for tuna and tamari for extra flavor.
Read it online: https://ketoeatsrecipes.com/recipe/keto-zucchini-noodle-tuna-tataki-bowl/