This Instant Pot Baba Ganoush recipe is quick, flameless, and tastes delicious! Get the traditional flavor of a roasted eggplant dip in a fraction of the time .
Why You’ll Love This Amazing Appetizer
- Fast. Ready in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Keto . Only 2 net carbs per serving.
- Vegan . Skipping the meat? No problem. This is full of protein and incredibly fulfilling.
There’s a recipe for Instant Pot Baba Ganoush here that really intrigues me. I tried the basic method for my Eggplant Baingan Bharta , and honestly, the taste of that lacked for nothing. It tasted exactly as though I’d worked on it for hours over an open flame.
So I figured I’d try it for a Lebanese Baba Ganoush recipe , but I wanted to add a few ingredients to it.
Traditionally, when preparing eggplant for Baba Ganoush you pierce a whole eggplant, cover it in oil, and broil it in an oven , flipping from side to side. This takes a good 30-45 minutes.
Then you put the eggplant in a paper bag and let it steam, so the inside flesh cooks in that residual heat. Chalk up another 15-20 minutes of wait–which you could spend cleaning up the pan you just used to roast.
I have clear instructions on how to make perfect roasted eggplant here that you should also check out.
Making this Baba Ganoush recipe all in the Instant Pot held a lot of appeal. I mean, not having to go through the process of roasting the eggplant and having to peel it after it’s been roasted not only saves time but makes the process far less messy. And getting a delicious eggplant dip in only 30 minutes is certainly a win for me.
The short answer is no, as you want the peel intact to keep the juices in. As a matter of fact, you don’t even have to peel the eggplant after roasting if you don’t want to as the peel is entirely edible, but it can be a little tough with larger eggplants I tend to peel the eggplant after roasting as I typically mash the eggplant for most of my recipes.
You only need to salt the eggplant before roasting if you are cubing or slicing before roasting in order to get rid of some of the moisture. It’s very common for people to salt eggplant before roasting it, and it’s widely believed that salting before roasting can take away some of the bitterness in eggplant. In my experience, it doesn’t seem to have any bearing on removing bitterness. So if you’re cubing or slicing, salt away, but if you’re roasting it with the skin on you can put the salt away.
Eggplant actually has a myriad of health benefits . It’s chock full of nutrients like protein, fiber, potassium, vitamin K and vitamin C. It’s rich in antioxidants which could help prevent heart disease and cancer. Due to the high fiber content of roasted eggplant, it can help lower blood sugar by slowing the rate of digestion and absorption of sugar in the body. Eggplant is also quite low in carbs , with only 8 grams of carbs in a 1 cup serving of chopped, cooked eggplant.
What Is Baba Ganoush Made Of?
- 1 Eggplant - The main ingredient and base of the dip, providing a creamy, smoky flavor once cooked and blended.
- 1/3 cup Vegetable Oil - Helps roast and soften the eggplant while adding richness and smooth texture to the dip.
- 5 cloves Garlic - Adds sharp, savory flavor and depth to balance the mild, creamy eggplant.
- 1/2 teaspoon Salt - Enhances the natural flavors of the eggplant and other ingredients.
- 1/4 cup Water - Creates steam in the Instant Pot to cook the eggplant evenly and achieve a tender consistency.
- 2 tablespoons Tahini - Adds a nutty, creamy richness that’s essential to the traditional flavor of baba ganoush.
- 1/4 teaspoon Liquid Smoke - Replaces the flavor of char-grilled eggplant, giving the dip a subtle smoky aroma.
- 2 tablespoons Chopped Parsley - Adds a fresh, herbal note and bright color for garnish.
- 1 tablespoon Olive Oil - Drizzled on top for extra smoothness and a touch of richness.
- 1 sprinkle Smoked Paprika - Used as a garnish for color and a hint of smoky spice to finish the dish beautifully.
Baba Ganoush (or Baba Ghanoush , whatever your preferred spelling may be) is a pretty straightforward dish in terms of ingredients. It consists of eggplant, tahini (also known as tahina), and lemon juice , but the ingredients can vary from recipe to recipe.
For this Instant Pot Baba Ganoush recipe , I went without the lemon juice and added in some smoked paprika and liquid smoke to give it that smoky flavor you get from using a char broil gas grill while making the recipe entirely in a pressure cooker.
How To Make Baba Ganoush
- Heat the Instant Pot pot, and when it’s hot, put in a few tablespoons of oil.
- Once the oil is hot, put in one layer of eggplant slices. This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won’t get the smoky taste you need. Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
- Once the eggplant is charred and somewhat soft, add the garlic, salt, and water.
- Pressure cook on High for 3 minutes, and release pressure quickly.
- If you have too much water at the bottom when you open it, turn your Instant Pot on sauté and let some of it cook away.
- Tilt the pot up slightly, and using an immersion blender , roughly purée the eggplant mix, taking care not to make baby food out of it (I mean unless you DO plan to feed it to a baby).
- Add the Tahini and liquid smoke, taste and adjust as needed.
- Pour into a bowl , top with parsley and the olive oil, sprinkle with smoked paprika.
- Serve with pita bread or raw veggies as a dip.
Tips And Tricks
Making Instant Pot Baba Ganoush is simple and convenient, but a few helpful tips can elevate the flavor and texture to restaurant quality. Here’s how to make the most out of your dish:
- Choose the Right Eggplant . Look for small to medium eggplants with smooth, shiny skin. They’re less bitter and have a creamier texture.
- Blend to Your Preference . Use a food processor for a smooth dip or mash by hand for a chunkier, rustic texture.
- Add Tahini Gradually . Stir in tahini a little at a time to control how rich and nutty the flavor becomes.
Variations
Instant Pot Baba Ganoush is wonderfully versatile, and you can easily adjust the ingredients or flavors to suit your taste or dietary preferences. Here are a few creative variations to try:
- Spicy- Add a pinch of cayenne pepper, red pepper flakes, or a drizzle of chili oil for a gentle heat.
- Roasted Garlic- Swap raw garlic for roasted garlic to create a sweeter, milder flavor.
- Herbed- Blend in fresh herbs like cilantro, basil, or mint for a bright, aromatic twist.
- Lemon Zest Upgrade- Add a bit of lemon zest along with the juice for extra citrusy freshness.
- Greek Yogurt Blend- Stir in a spoonful of Greek yogurt for a creamier, tangier dip.
What To Eat With It
Baba Ganoush is a creamy, smoky dip that pairs beautifully with a wide range of dishes, from Mediterranean classics to fresh, modern sides. Here are some delicious ways to enjoy it:
- Pita Bread or Pita Chips - The most traditional pairing. It’s perfect for scooping up the dip.
- Fresh Vegetables - Serve with cucumber slices, bell pepper strips, cherry tomatoes, or carrot sticks for a light, crunchy option.
- Falafel - The creamy texture of baba ganoush balances the crispy, spiced exterior of falafel perfectly.
- Grilled Meats or Kebabs - Use it as a smoky, tangy sauce for chicken, beef, or lamb skewers.
How Long Does It Last?
This eggplant dip should last about 3-5 days in the fridge when properly stored in an airtight container. But let’s be honest, you’re likely to finish it all up in a single sitting because it’s just that good.
Can You Freeze It?
Yes, you can freeze baba ganoush, although the texture may change slightly after thawing.
To freeze, place the cooled baba ganoush in an airtight container or freezer-safe bag, leaving a little room at the top for expansion. It will keep well in the freezer for up to 3 months.
When you’re ready to enjoy it, thaw it overnight in the refrigerator, then stir well to restore its creamy consistency.
More Great Eggplant Recipes
- Indian Baingan Bharta - Wonderfully smoky and made in your Instant Pot.
- Malai Baingan - A creamy, spicy, hearty Indian Instant Pot recipe.
- Tomato Eggplant Soup - A great vegan soup recipe.
Easy Baba Ganoush Recipe | Instant Pot Baba Ganoush
Equipment
- Instant Pot
Ingredients
- ▢ 1 ( 1 ) Eggplant , peeled, cut in half, and then sliced lengthwise
- ▢ 1/3 cup ( 72.67 g ) Vegetable Oil
- ▢ 5 cloves ( 5 cloves ) Garlic , minced
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 1/4 cup ( 62.5 g ) Water
For Finishing
- ▢ 2 tablespoons ( 2 tablespoons ) Tahini , (sesame paste)
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Liquid Smoke
- ▢ 2 tablespoons ( 2 tablespoons ) Chopped Parsley , chopped
- ▢ 1 tablespoon ( 1 tablespoon ) olive oil
- ▢ 1 sprinkle ( 1 sprinkle ) Smoked Paprika , if desired
Instructions
- Heat the Instant Pot pot, and when it’s hot, put in a few tablespoons of oil.
- Once the oil is hot, put in one layer of eggplant slices. This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won’t get the smoky taste you need. Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
- Once the eggplant is charred and somewhat soft, add the garlic, salt, and water.
- Pressure cook on High for 3 minutes, and release pressure quickly.
- If you have too much water at the bottom when you open it, turn your Instant Pot on sauté and let some of it cook off.
- Tilt the pot up slightly, and using an immersion blender , roughly purée the eggplant mix, taking care not to make baby food out of it (I mean unless you DO plan to feed it to a baby).
- Add the Tahini and liquid smoke, taste and adjust as needed.
- Pour into a bowl , top with parsley and the olive oil, sprinkle with smoked paprika.
- Serve with pita bread or raw veggies as a dip.
Get support & connect with our community on Facebook!
Nutrition
I have more Instant Pot Fast and Easy Recipes as well as Vegetarian Instant Pot Recipes in my cookbooks you might want to check out, as well as other best selling cookbooks here.
This Instant Pot Baba Ganoush recipe is quick, flameless, and tastes delicious! Get the traditional flavor of a roasted eggplant dip in a fraction of the time .
Why You’ll Love This Amazing Appetizer
- Fast. Ready in under 30 minutes .
- Easy. A simple pour and cook recipe .
- Keto . Only 2 net carbs per serving.
- Vegan . Skipping the meat? No problem. This is full of protein and incredibly fulfilling.
There’s a recipe for Instant Pot Baba Ganoush here that really intrigues me. I tried the basic method for my Eggplant Baingan Bharta , and honestly, the taste of that lacked for nothing. It tasted exactly as though I’d worked on it for hours over an open flame.
So I figured I’d try it for a Lebanese Baba Ganoush recipe , but I wanted to add a few ingredients to it.
Traditionally, when preparing eggplant for Baba Ganoush you pierce a whole eggplant, cover it in oil, and broil it in an oven , flipping from side to side. This takes a good 30-45 minutes.
Then you put the eggplant in a paper bag and let it steam, so the inside flesh cooks in that residual heat. Chalk up another 15-20 minutes of wait–which you could spend cleaning up the pan you just used to roast.
I have clear instructions on how to make perfect roasted eggplant here that you should also check out.
Making this Baba Ganoush recipe all in the Instant Pot held a lot of appeal. I mean, not having to go through the process of roasting the eggplant and having to peel it after it’s been roasted not only saves time but makes the process far less messy. And getting a delicious eggplant dip in only 30 minutes is certainly a win for me.
The short answer is no, as you want the peel intact to keep the juices in. As a matter of fact, you don’t even have to peel the eggplant after roasting if you don’t want to as the peel is entirely edible, but it can be a little tough with larger eggplants I tend to peel the eggplant after roasting as I typically mash the eggplant for most of my recipes.
You only need to salt the eggplant before roasting if you are cubing or slicing before roasting in order to get rid of some of the moisture. It’s very common for people to salt eggplant before roasting it, and it’s widely believed that salting before roasting can take away some of the bitterness in eggplant. In my experience, it doesn’t seem to have any bearing on removing bitterness. So if you’re cubing or slicing, salt away, but if you’re roasting it with the skin on you can put the salt away.
Eggplant actually has a myriad of health benefits . It’s chock full of nutrients like protein, fiber, potassium, vitamin K and vitamin C. It’s rich in antioxidants which could help prevent heart disease and cancer. Due to the high fiber content of roasted eggplant, it can help lower blood sugar by slowing the rate of digestion and absorption of sugar in the body. Eggplant is also quite low in carbs , with only 8 grams of carbs in a 1 cup serving of chopped, cooked eggplant.
What Is Baba Ganoush Made Of?
- 1 Eggplant - The main ingredient and base of the dip, providing a creamy, smoky flavor once cooked and blended.
- 1/3 cup Vegetable Oil - Helps roast and soften the eggplant while adding richness and smooth texture to the dip.
- 5 cloves Garlic - Adds sharp, savory flavor and depth to balance the mild, creamy eggplant.
- 1/2 teaspoon Salt - Enhances the natural flavors of the eggplant and other ingredients.
- 1/4 cup Water - Creates steam in the Instant Pot to cook the eggplant evenly and achieve a tender consistency.
- 2 tablespoons Tahini - Adds a nutty, creamy richness that’s essential to the traditional flavor of baba ganoush.
- 1/4 teaspoon Liquid Smoke - Replaces the flavor of char-grilled eggplant, giving the dip a subtle smoky aroma.
- 2 tablespoons Chopped Parsley - Adds a fresh, herbal note and bright color for garnish.
- 1 tablespoon Olive Oil - Drizzled on top for extra smoothness and a touch of richness.
- 1 sprinkle Smoked Paprika - Used as a garnish for color and a hint of smoky spice to finish the dish beautifully.
Baba Ganoush (or Baba Ghanoush , whatever your preferred spelling may be) is a pretty straightforward dish in terms of ingredients. It consists of eggplant, tahini (also known as tahina), and lemon juice , but the ingredients can vary from recipe to recipe.
For this Instant Pot Baba Ganoush recipe , I went without the lemon juice and added in some smoked paprika and liquid smoke to give it that smoky flavor you get from using a char broil gas grill while making the recipe entirely in a pressure cooker.
How To Make Baba Ganoush
- Heat the Instant Pot pot, and when it’s hot, put in a few tablespoons of oil.
- Once the oil is hot, put in one layer of eggplant slices. This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won’t get the smoky taste you need. Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
- Once the eggplant is charred and somewhat soft, add the garlic, salt, and water.
- Pressure cook on High for 3 minutes, and release pressure quickly.
- If you have too much water at the bottom when you open it, turn your Instant Pot on sauté and let some of it cook away.
- Tilt the pot up slightly, and using an immersion blender , roughly purée the eggplant mix, taking care not to make baby food out of it (I mean unless you DO plan to feed it to a baby).
- Add the Tahini and liquid smoke, taste and adjust as needed.
- Pour into a bowl , top with parsley and the olive oil, sprinkle with smoked paprika.
- Serve with pita bread or raw veggies as a dip.
Tips And Tricks
Making Instant Pot Baba Ganoush is simple and convenient, but a few helpful tips can elevate the flavor and texture to restaurant quality. Here’s how to make the most out of your dish:
- Choose the Right Eggplant . Look for small to medium eggplants with smooth, shiny skin. They’re less bitter and have a creamier texture.
- Blend to Your Preference . Use a food processor for a smooth dip or mash by hand for a chunkier, rustic texture.
- Add Tahini Gradually . Stir in tahini a little at a time to control how rich and nutty the flavor becomes.
Variations
Instant Pot Baba Ganoush is wonderfully versatile, and you can easily adjust the ingredients or flavors to suit your taste or dietary preferences. Here are a few creative variations to try:
- Spicy- Add a pinch of cayenne pepper, red pepper flakes, or a drizzle of chili oil for a gentle heat.
- Roasted Garlic- Swap raw garlic for roasted garlic to create a sweeter, milder flavor.
- Herbed- Blend in fresh herbs like cilantro, basil, or mint for a bright, aromatic twist.
- Lemon Zest Upgrade- Add a bit of lemon zest along with the juice for extra citrusy freshness.
- Greek Yogurt Blend- Stir in a spoonful of Greek yogurt for a creamier, tangier dip.
What To Eat With It
Baba Ganoush is a creamy, smoky dip that pairs beautifully with a wide range of dishes, from Mediterranean classics to fresh, modern sides. Here are some delicious ways to enjoy it:
- Pita Bread or Pita Chips - The most traditional pairing. It’s perfect for scooping up the dip.
- Fresh Vegetables - Serve with cucumber slices, bell pepper strips, cherry tomatoes, or carrot sticks for a light, crunchy option.
- Falafel - The creamy texture of baba ganoush balances the crispy, spiced exterior of falafel perfectly.
- Grilled Meats or Kebabs - Use it as a smoky, tangy sauce for chicken, beef, or lamb skewers.
How Long Does It Last?
This eggplant dip should last about 3-5 days in the fridge when properly stored in an airtight container. But let’s be honest, you’re likely to finish it all up in a single sitting because it’s just that good.
Can You Freeze It?
Yes, you can freeze baba ganoush, although the texture may change slightly after thawing.
To freeze, place the cooled baba ganoush in an airtight container or freezer-safe bag, leaving a little room at the top for expansion. It will keep well in the freezer for up to 3 months.
When you’re ready to enjoy it, thaw it overnight in the refrigerator, then stir well to restore its creamy consistency.
More Great Eggplant Recipes
- Indian Baingan Bharta - Wonderfully smoky and made in your Instant Pot.
- Malai Baingan - A creamy, spicy, hearty Indian Instant Pot recipe.
- Tomato Eggplant Soup - A great vegan soup recipe.
Easy Baba Ganoush Recipe | Instant Pot Baba Ganoush
Equipment
- Instant Pot
Ingredients
- ▢ 1 ( 1 ) Eggplant , peeled, cut in half, and then sliced lengthwise
- ▢ 1/3 cup ( 72.67 g ) Vegetable Oil
- ▢ 5 cloves ( 5 cloves ) Garlic , minced
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 1/4 cup ( 62.5 g ) Water
For Finishing
- ▢ 2 tablespoons ( 2 tablespoons ) Tahini , (sesame paste)
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Liquid Smoke
- ▢ 2 tablespoons ( 2 tablespoons ) Chopped Parsley , chopped
- ▢ 1 tablespoon ( 1 tablespoon ) olive oil
- ▢ 1 sprinkle ( 1 sprinkle ) Smoked Paprika , if desired
Instructions
- Heat the Instant Pot pot, and when it’s hot, put in a few tablespoons of oil.
- Once the oil is hot, put in one layer of eggplant slices. This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won’t get the smoky taste you need. Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
- Once the eggplant is charred and somewhat soft, add the garlic, salt, and water.
- Pressure cook on High for 3 minutes, and release pressure quickly.
- If you have too much water at the bottom when you open it, turn your Instant Pot on sauté and let some of it cook off.
- Tilt the pot up slightly, and using an immersion blender , roughly purée the eggplant mix, taking care not to make baby food out of it (I mean unless you DO plan to feed it to a baby).
- Add the Tahini and liquid smoke, taste and adjust as needed.
- Pour into a bowl , top with parsley and the olive oil, sprinkle with smoked paprika.
- Serve with pita bread or raw veggies as a dip.
Get support & connect with our community on Facebook!
Nutrition
I have more Instant Pot Fast and Easy Recipes as well as Vegetarian Instant Pot Recipes in my cookbooks you might want to check out, as well as other best selling cookbooks here.
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Easy Baba Ganoush Recipe | Instant Pot Baba Ganoush
Ingredients
- 1 Eggplant peeled, cut in half, and then sliced lengthwise
- 1/3 cup Vegetable Oil
- 5 cloves Garlic minced
- 1/2 teaspoon Kosher Salt
- 1/4 cup Water
For Finishing
- 2 tablespoons Tahini (sesame paste)
- 1/4 teaspoon Liquid Smoke
- 2 tablespoons Chopped Parsley chopped
- 1 tablespoon olive oil
- 1 sprinkle Smoked Paprika if desired
Instructions
- Heat the Instant Pot pot, and when it’s hot, put in a few tablespoons of oil.
- Once the oil is hot, put in one layer of eggplant slices. This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won’t get the smoky taste you need. Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
- Once the eggplant is charred and somewhat soft, add the garlic, salt, and water.
- Pressure cook on High for 3 minutes, and release pressure quickly.
- If you have too much water at the bottom when you open it, turn your Instant Pot on sauté and let some of it cook off.
- Tilt the pot up slightly, and using an immersion blender , roughly purée the eggplant mix, taking care not to make baby food out of it (I mean unless you DO plan to feed it to a baby).
- Add the Tahini and liquid smoke, taste and adjust as needed.
- Pour into a bowl , top with parsley and the olive oil, sprinkle with smoked paprika.
- Serve with pita bread or raw veggies as a dip.
Easy Baba Ganoush Recipe | Instant Pot Baba Ganoush https://twosleevers.com/pressure-cooker-baba-ghanoush-greek-eggplant-dip/
This Keto Spicy Tuna Salad recipe is a low carb recipe that is no roll, no rice, no fuss, but still a delicious take on keto sushi. This method gives you the taste you crave without the work of rolling up the sushi!
What Makes This Spicy Tuna Salad So Great
- Low carb . This Keto Sushi recipe takes out most of the carbs in sushi without compromising on the flavor. Get all the delicious flavor of a traditional spicy tuna roll while still abiding by a keto lifestyle.
- Quick and easy. You can make this entire healthy sushi dish in less than 30 minutes . Simply dice the sushi, chop up the veggies, mix the sauce, and throw it all together for a simple dish you won’t soon forget.
- Crowd pleaser. This Low Carb Sushi makes the perfect appetizer for a dinner party. It tastes just like sushi without the rice, so you can really taste the flavor of the tuna, cucumbers, and avocado. The tuna did cost me about $25 a pound, so make sure you invite people you really like.
Can You Eat Sushi On A Keto Diet?
It can be a challenge to find sushi that is keto or low-carb because most restaurants use rice in their sushi rolls. You can ask for a keto version, but you may end up with just fish. And that certainly isn’t going to be satisfying.
This Keto Sushi is my version of low-carb sushi. It’s high in fat from the avocado and mayonnaise and skips the rice to keep it keto. If you really want a spicy tuna roll rather than a spicy tuna salad, add cauliflower rice and roll with Nori. I like to keep my recipes quick and easy, so I did not test this recipe with any rice.
How Many Carbs Are In Low Carb Sushi Without Rice?
This Keto Tuna Salad has only 8 carbs per serving, making it a great way to enjoy sushi on keto. One serving has about 400 calories, but there is so much protein and good fat in this low carb recipe. There is good fat from the avocado, and also fat from the mayonnaise, so it is very satisfying.
Is Seaweed Allowed On Keto?
Seaweed is significantly low in carbs, making it a great option for those of us living a keto lifestyle. A single sheet of seaweed has an astonishingly low 0.2 grams of carbs, with zero net carbs!
The choice of whether you decide to roll this dish up like sushi is totally up to you. Nori is a Japanese seaweed that has a strong flavor. If you would order regular sushi, your tuna roll would come wrapped in Nori so you may already be familiar with the flavor of it.
Since I did not use rice in order to keep this Keto Sushi a low carb recipe, I simply rolled my sheet of Nori, chopped it into a chiffonade and used it as a garnish to bring home the sushi elements.
Ingredients You’ll Need
- 1 pound Sushi-Grade Tuna - The star ingredient and protein base of the salad, providing rich, meaty texture and clean, ocean-fresh flavor. Using sushi-grade tuna ensures both safety and the delicate, melt-in-your-mouth quality needed for raw preparations.
- 2 cups Cucumbers - Add a cool, crisp crunch that balances the richness of the tuna and avocado. They also bring a refreshing contrast to the spicy dressing.
- 1 large Avocado - Provides creamy texture and mild flavor that helps mellow the heat from the sriracha while adding healthy fats for richness.
- 1/4 cup Red Onion - Adds sharpness and a touch of sweetness, giving the salad brightness and depth while cutting through the creamy dressing.
- 1/4 cup Mayonnaise - Acts as the base of the dressing, lending creaminess and a smooth texture that coats the ingredients evenly and balances the spice.
- 3 tablespoons Lemon Juice - Adds acidity and brightness that lift the flavors, preventing the salad from tasting too heavy. It also helps preserve the vibrant color of the tuna and avocado.
- 2–3 tablespoons Sriracha Sauce - Provides the signature kick of heat and tangy spice that defines this dish. The amount can be adjusted based on your spice preference.
- 1/2 to 1 teaspoon Salt - Enhances all the other flavors and balances the creaminess of the dressing. Start with less and adjust to taste.
- 1 sheet Nori - Adds subtle umami and a hint of ocean flavor, mimicking the taste of sushi rolls and enhancing presentation.
- 1 teaspoon Black Sesame Seeds - Contribute nutty flavor and visual contrast, giving the salad a gourmet, sushi-inspired finish.
- 1 teaspoon White Sesame Seeds - Add a light, toasty crunch and balance the black sesame seeds, completing the dish with texture and visual appeal.
How To Make Spicy Tuna Salad
- Buy a sushi-grade quality raw tuna and dice. Add to a large mixing bowl.
- Add chopped cucumbers, avocado, and red onion.
- Lightly toss together with tuna with a spatula.
- Use a whisk to mix together mayonnaise, lemon juice, salt, and sriracha.
- Pour the dressing/sauce over the top of the tuna and chopped veggies.
- Optional: Chop nori into a chiffonade and use as a garnish.
- Add a combination of black and white sesame seeds . Serve immediately.
Watch the Video on Making Keto Sushi
Tips and Tricks
Making Spicy Tuna Salad at home is quick, flavorful, and a great way to enjoy sushi-style freshness without the hassle of rolling. To ensure your salad turns out perfectly balanced, fresh, and delicious every time, here are some helpful tips and tricks:
- This is not a make-ahead recipe. You can prep ahead, but the acid from the lemon juice starts to cook the raw tuna, so add the dressing last.
- Same with the avocados, they start to turn brown if added too early, so add the avocados right when it is serving time.
- You can also make this recipe with cooked shrimp.
- You can choose to roll the salad in the Nori or serve it as an appetizer. It’s totally up to you.
- If you decide to roll it, chop all ingredients kinda small so they’ll roll easily.
- Make sure you eat this within 24 hours of making it.
Variations
A Spicy Tuna Salad is wonderfully versatile, and with just a few tweaks, you can transform it into different meals or flavor profiles to suit your taste or dietary needs. Here are some creative variations to try:
- Spicy Tuna Poke Bowl - Serve the spicy tuna salad over a bed of sushi rice or cauliflower rice. Add toppings like edamame, shredded carrots, sliced radishes, or seaweed salad for a colorful, satisfying poke bowl.
- Spicy Tuna Avocado Boats - Scoop out avocado halves slightly and fill them with the spicy tuna mixture. It’s a low-carb, high-fat option perfect for keto diets and makes a beautiful presentation.
- Spicy Tuna Lettuce Wraps - Spoon the tuna salad into crisp butter lettuce or romaine leaves for a light, refreshing, and low-carb handheld version.
What To Enjoy With Spicy Tuna Salad
Spicy Tuna Salad is flavorful, creamy, and refreshing, and it pairs wonderfully with a variety of sides and accompaniments that balance its heat and richness. Whether you’re serving it as a main dish, appetizer, or light lunch, here are some great ideas for what to enjoy with it:
- Edamame - Lightly salted steamed soybeans make a perfect high-protein, low-carb side that pairs naturally with Japanese-inspired dishes.
- Pickled Ginger - Cleanses the palate between bites and enhances the overall flavor experience, much like traditional sushi accompaniments.
- Miso Soup - Warm, savory, and comforting. It’s a classic complement that rounds out the meal.
How Long Does It Last?
This keto sushi should be enjoyed immediately after eating. The acidity from the lemon juice begins to cook the tuna as soon as the dressing is added to the salad. Additionally, the avocado begins to brown once it is sliced.
So, for the best bite, enjoy this as soon as it is prepared.
More Keto Asian Inspired Recipes
- Pork Belly Cabbage Soup - A delightfully hearty and warming soup that’s perfect for a cold day.
- Miso Soup - A delightfully savory soup that is bursting with umami miso flavor.
- Sesame Ginger Broccoli - A low carb side dish made in the Air Fryer that has SO much Asian flavor.
- Instant Pot Filipino Chicken - Enjoy an authentic Filipino dish in just 30 minutes.
- Sesame Ginger Chicken - A delicious, simple and low carb dish you can make in under 30 minutes.
Spicy Tuna Salad | Easy Keto Sushi Recipe
Equipment
- SHUN KNIVES
- CUTTING BOARD
Ingredients
- ▢ 1 pound sushi grade Tuna , diced
- ▢ 2 cups cucumbers , diced
- ▢ 1 large Avocado , diced
- ▢ 1/4 cup Red Onion. chopped , diced
- ▢ 1/4 cup Mayonnaise
- ▢ 3 tablespoons Lemon Juice
- ▢ 2-3 tablespoons Sriracha Sauce
- ▢ 1/2 to 1 teaspoon Kosher Salt
- ▢ 1 sheet Nori , sliced into strips, optional
- ▢ 1 teaspoon black sesame seeds , optional
- ▢ 1 teaspoon Sesame Seeds , optional
Instructions
- Dice quality sushi-grade raw tuna and place into a large bowl.
- Chop vegetables.
- Mix Mayonnaise, sriracha, lemon juice, and salt.
- Toss everything together and chill.
- Serve immediately.
Watch The Video
Tips and Tricks for Making Spicy Tuna Salad
- This is not a make-ahead recipe. You can prep ahead, but the acid from the lemon juice starts to cook the raw tuna, so add the dressing last.
- Same with the avocados, they start to turn brown if added too early, so add the avocados right when it is serving time.
- You can also make this recipe with cooked shrimp.
- You can choose to roll the salad in the Nori or serve it as an appetizer. It’s totally up to you.
- If you decide to roll it, chop all ingredients kinda small so they’ll roll easily.
- Make sure you eat this within 24 hours of making it.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
