Recipe description
July 9, 2026
Tuna Radish Yuzu Soy Pokebowl
Vibrant tuna poke with crisp radish, yuzu, and soy for digestion-friendly flavor.
Protein Rich
High Protein
Omega-3 Rich
84%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: fish, soy, tree_nut, sesame
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Takes about 2 minutes.
Why this recipe fits you
- Lean tuna provides protein with a gut-friendly profile.
- Radish and citrus-based glaze add fiber and polyphenols.
- Simple, quick bowl with plant variety and balanced macros.
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
gram
Radish
100
gram
Soy sauce
2
tablespoon
Yuzu
1
piece
Oil, olive
1
tablespoon
Seed, sesame
1
tablespoon
Spring onion
2
piece
Instructions
1
Prepare the yuzu by juicing it and set aside.
2
Cube the tuna into bite-sized pieces.
3
Finely slice the radish and spring onion.
4
In a bowl, combine the tuna, radish, spring onion, soy sauce, yuzu juice, and olive oil. Mix gently.
5
Spoon the mixture into two bowls and garnish with sesame seeds.
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Nutrition
420 kcal
Calories
34 g
Protein
14 g
Carbohydrates
4 g
Fiber
6 g
Sugar
12 g
Fat
3 g
Saturated fat
2 g
Salt
FAQ
Is it safe to eat the tuna raw in this poke bowl?
Yes, as long as you use sashimi-grade tuna and keep it well refrigerated.
Can I use canned tuna or cooked tuna instead?
Fresh, sushi-grade raw tuna is ideal; canned or cooked tuna will change texture and flavor.
Is the recipe gluten-free? How can I make it gluten-free?
Traditional soy sauce often contains gluten; use tamari or a gluten-free soy sauce.
I have allergies to fish, soy, or citrus. What should I do?
If you’re allergic to fish, skip the tuna or substitute with a plant-based protein; choose a soy-free and citrus-free glaze if needed (or use coconut aminos).
How can I make a vegan version?
Replace tuna with firm tofu or tempeh (or chickpeas); use a vegan glaze.
Can I adjust the glaze for more tang or less salt?
Yes—adjust the yuzu juice or soy sauce; for less salt, use low-sodium soy sauce or tamari.
How should I store leftovers?
Best eaten fresh; store tuna, radish, and glaze separately in the fridge for 1–2 days; assemble before eating to prevent sogginess.
Is this dish healthy for digestion or gut-friendly?
It offers protein from tuna and fiber from radish and soy, plus citrus polyphenols; overall effect depends on your diet.
Is this a quick weeknight option?
Yes, it comes together quickly once ingredients are prepped; you can prep the tuna ahead if you like.
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