Seared Tuna Salad with Cucumbers and Ginger Dressing

Whole30 Friendly Seared Tuna and Cucumber Zoodle Bowl

This Seared Tuna and Cucumber Zoodle Bowl is your new favorite lunch! It looks fancy, but really comes together quite quickly. With cool and crunchy cucumbers, topped with savory tuna, creamy avocado, zesty nori strips and a ginger-lime-nut butter dressing that will be your new favorite dressing – this tuna and cucumber bowl is the deconstructed sushi bowl of your dreams. If you’re doing Whole30, too, this recipe has a pescatarian Whole30 recipe option.

Seared Tuna Salad with Cucumbers and Ginger Dressing - pescatarian Whole30 recipe

the inspo behind this tuna and cucumber zoodle bowl

Besides getting authentic sushi from the chef’s counter, I love me a spicy tuna roll and all things tuna sushi related. Being on Whole30 right now, I wanted to figure out how to expand upon the flavors in a tuna roll and make it into a more satiating meal. I spotted a deconstructed tuna sushi bowl in this month’s Clean Eating magazine and was inspired! This recipe riffs on that idea by evolving the dressing.

how to make a deconstructed sushi bowl

This seared tuna and cucumber zoodle bowl comes together quickly. If you’re looking for a seemingly fancy pescatarian Whole30 recipe to impress your guests, this is definitely it.

First, you want your skillet to get very hot, so pre heat your pan first. While it’s preheating, make the dressing – throw the lime zest and juice, coconut aminos, sunbutter (or any non-peanut nut butter you like!), ginger, garlic and sesame oil into a food processor. (I just got this mini one from KitchenAid and love it!)

Next, prep the bowls. Spiralize your cucumbers with a spiralizer; chop and peel the avocado; and chop the nori strips.

Last, sear off your tuna quickly on both sides.

Assemble the bowls, and ta da! Your Whole30 friendly seared tuna and cucumber zoodle bowl is ready.

Whole30 Friendly Seared Tuna and Cucumber Zoodle Bowl

Seared Tuna Salad with Cucumbers and Ginger Dressing

Mimi Newman
This Seared Tuna and Cucumber Zoodle Bowl is protein-packed, light, and oh-so healthy! It’s a pescatarian Whole30 recipe. And, the ginger-lime-sunbutter dressing is the best. 
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Course
Cuisine Asian, Low Carb, pegan, pescatarian, Whole30
Servings 2 servings
Calories 346 kcal


  • Tuna & Cucumber Zoodle Bowl
  • 8 oz of sushi-grade ahi tuna
  • 1 large English cucumber
  • 4 sheets of nori
  • 1 avocado
  • Ginger-Lime-Nut Butter Dressing
  • Zest and juice of 1 lime
  • 1/4 cup of soy sauce or coconut aminos
  • 1 tablespoon of peanut butter almond butter, or sunbutter
  • 1 ” of ginger peeled
  • 1 garlic clove peeled and smashed
  • 1 tablespoon of sesame oil


  • Pre-heat a skillet on high. Salt the tuna and let it sit while the pan heats up. 
  • Make the dressing – combine all ingredients in a food processor and blitz to combine.
  • Prep the bowl – Spiralize the cucumber; Peel and slice the avocado into 8ths; chop up nori into bite size pieces. Divide into 2 bowls. 
  • When the skillet is very very hot, smoking hot, sear the tuna for a minute on each side. 
  • Slice the tuna and divide evenly between the 2 bowls. Top with dressing – you’ll have leftover dressing 🙂
  • Serve!


Serving: 4oz of tuna + half the cucumber and avocado; 2 tablespoons of dressingCalories: 346kcalCarbohydrates: 18gProtein: 30.9gFat: 17.1gSaturated Fat: 2.6gCholesterol: 51mgSodium: 133.5mgFiber: 8.2gSugar: 4g
Keyword cucumber and tuna, cucumber zoodle, deconstructed sushi bowl, seared tuna bowl, Tuna bowl
Tried this recipe?Let us know how it was!


  1. We just made this tonight and loved it! The dressing was delicious and the whole thing was super easy and really yummy! We even skipped the Nori because I didn’t feel like running out for it. It looks like you have scallions as a garnish, is that right? I think that would taste good on there.

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