Recipe description
July 10, 2026
Tuna Jalapeño Chili Sesame Pokebowl
Gut-friendly tuna poke bowl with jalapeño heat and sesame
High Protein
85%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: fish, sesame, soy, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and seeds.
- Includes colorful plant foods that support dietary diversity.
- Balanced with protein, healthy fats, and fiber-rich carbs.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tuna
200
grams
Jalapeno pepper
1
piece
Sesame oil
1
tablespoon
Rice
1
cup
Vegetables
1
cup
Cilantro
2
tablespoons
Lime
1
piece
Soy sauce
1
tablespoon
Sesame seeds
1
tablespoon
Instructions
1
Cook the rice according to the package instructions.
2
Dice the tuna and jalapeño pepper.
3
In a bowl, combine the cooked rice, diced tuna, jalapeño, and vegetables.
4
Drizzle with sesame oil and soy sauce.
5
Garnish with chopped cilantro and sesame seeds and serve with lime wedges.
More Recipes For Your Gut
Nutrition
520 kcal
Calories
34 g
Protein
40 g
Carbohydrates
8 g
Fiber
6 g
Sugar
22 g
Fat
4 g
Saturated fat
1.6 g
Salt
FAQ
Is raw tuna safe to eat in this poke bowl, and should I use sushi-grade tuna?
Raw tuna can be safe when very fresh and handled properly; use sushi/sashimi-grade tuna and keep it cold until serving. If you’re pregnant or have a weakened immune system, avoid raw fish and use cooked tuna or a plant-based protein.
How spicy is it and how can I adjust the heat (jalapeño/chili)?
Spice level depends on the jalapeño and chili; remove seeds and membranes to reduce heat, or use milder peppers and add heat gradually while tasting.
What other ingredients make this plant-forward, fiber-rich, and polyphenol-rich?
Include crunchy veggies (cucumber, radish, greens), seeds, sesame crunch, and a grain like quinoa or brown rice to boost fiber and polyphenols.
Is this recipe gluten-free and dairy-free, and suitable for common dietary needs?
Dairy-free by default. Gluten-free depends on the soy sauce; use gluten-free tamari and check labels if you have allergies.
Can I use canned tuna or cooked tuna instead of raw?
Yes, canned tuna or lightly cooked tuna works; texture and flavor will differ but it’s still tasty.
What substitutions work if I have a sesame allergy?
Skip sesame seeds and sesame oil; replace with pumpkin or sunflower seeds, or another tolerated crunchy topping; avoid cross-contact.
How long does it take to prep, and can I batch-prep for the week?
Prep is quick (about 15–20 minutes). You can batch components and assemble bowls as needed; store components separately in the fridge.
How should I store leftovers and how long will they stay fresh?
Store components in airtight containers in the fridge; ideally eat tuna components within 24 hours; greens may wilt after a day or two.
How does this dish support gut health and fiber diversity?
It blends lean tuna with a variety of plant-based ingredients rich in fiber and polyphenols, supporting diverse gut bacteria and digestion.
Can I make a vegetarian/vegan version?
Yes—swap tuna for firm tofu, tempeh, or chickpeas; add seaweed for umami and keep sesame flavor with oil and seeds.
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