Tuna Poke
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings for dinner; 8 to 10 as an appetizer
- 1½pounds sushi-quality tuna loin, thick-cut
- 1small red onion, peeled and sliced very thin
- 4scallions, trimmed and both green and white sections thinly sliced
- 3tablespoons soy sauce
- 1tablespoon sesame oil
- 1teaspoon mirin (sweet Japanese rice wine)
- 1teaspoon chile-garlic sauce, or to taste
- 1½tablespoons furikake (a dry Japanese seasoning made of a mixture of dried fish and seaweed, sesame seeds, salt, sugar and other ingredients) or sesame seeds, or to taste
- 1cup roasted macadamia nuts, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
328 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 31 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Carefully cut the tuna, against the grain, into thick planks of ¾ inch, and then into ¾-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
- Step 2
Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
- Step 3
Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.
Private Notes
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Cooking Notes
John Neill
I honestly think you can do better than use Furikake & store chilli sauce. Try toasted sesame seeds + shredded seaweed better ( no sugar) as would be using finely chopped Thai Birds Eye red pepper to taste. Adding diced firmly-ripe avocado together with the clever already-directed macadamia nuts (toasting unecessary) ...A slight smashing even better! Final genius would be juice of 1/2 lime -the acid gives dazzling focus! Salmon great alternative too! - though both fish always sushi-grade.
Fionn
Catfish are bottom-feeders, and consume potentially more toxins that have settled to the bottom. This is made more dangerous by not cooking the catfish (catfish is safer to eat when cooked, not raw). Tuna swims freely and does not eat from he ocean floor. It is much safer to eat raw -- and you'll note the fish in this recipe isn't cooked; it's uncooked, sashimi-style.
Brit from Maui
I like to dress this up even more by adding diced avocado, finely chopped celery and a splash of lime ponzu sauce. And I prefer lots of fine-chopped scallions instead of red onion. Have not tried with miring but I would worry about having too much sweet.
Johan N
Sweet? With only a teaspoon of miring added to 1 1/2 pounds of fish? Explain please.
Molly
I have bought reasonably priced frozen tuna steaks from Trader Joe's and defrosted them for poke and it's worked fine -- they are probably better quality and fresher than some of the stuff sold in NYC fish markets. Believe me, you're not getting "sushi quality" around here, even in Chinatown.
Golfin' Pineapple
Hooray for bonito/katsuo/aku. To this Hawaii girl, good aku beats ahi for sashimi and poke. And if you can get Noh brand poke mix with dried limu (seaweed), Hawaiian salt, and chili pepper flakes, you can make a very authentic, elemental poke wherever you live--without avocado, mirin, soy sauce, whatever. I would even leave out the chili flakes that are in the package so that nothing dilutes the taste of the sea.
Dorothy
I have s fisherman friend who serves his poke (no onions) in parfait glasses with guacamole on top. Such a treat!
Heidi
This is delicious I added diced avocado, otherwise stuck to the recipe and served over a bowl of Sushi rice Don't omit the Macadamia nuts
drbobmv
What you're missing, Jann, when you see people referring to "miring", is that they don't know how to spell.
Stephanie
Red onion? Hm. Odd. I make mine with scallions instead. And don't be afraid to add some ginger and garlic! Also - good to note that if you add too much sesame oil, the fish becomes gummy. Not good. Also - for those suggesting other fish and ingredients for this recipe: That is a different recipe. This is specifically a recipe for poke!
Dave
You should select a salt water fish, not a fresh water one. Fish is expensive for everybody these days, NYC or elsewhere, but you'll save if you get a frozen filet and thaw it in the fridge (try Trader Joe's). Chili powder is chilies, cumin, garlic, and oregano – not the flavor profile being offered here, and probably too strong for the raw fish. A little tabasco or any other hot sauce will give you the heat. See if you can find a small jar of furikake on Amazon.
lee
You might try cutting the onion and then rinsing it in cold water. It might rinse off the stuff that oxidizes. I find it makes the onion a lot less "sharp" and more digestable.
Nancy
I have several types of furikaki and none contain sugar.
leebrownIU
Slice the red onion and do more than just rinse it. Soak the slices in cold, cold water for 20 - 30 minutes.
Fionn
Why are you cooking / grilling the fish? Poké is made with raw tuna, not cooked. The recipe doesn't call for cooking it.
Mike
I really enjoy this interpretation of poke, and have made it several times. I generally serve it over a scoop of sushi rice, which I'm always very proud of myself for remembering to start, season, and chill long before serving time, only to be taken of guard by the casually dropped "place in the refrigerator for an hour or two to chill" in the last step. Every. Single. Time. Please consider adding "plus one to two hours chilling" to the recipe time estimate. Yours in late dinners, Mike
Lori
Another nice addition is thinly sliced red cabbage and/or radishes in place of onion.
Tony
This is a good first step for creating a poke bowl. But only the first step, as a total dish it lacks imagination. I added a dab of harissa paste, sesame seeds, hijiki seaweed, furikake to the tuna marinade to sit for 5 min total, (not hours to stew!) In the bowl itself, I layered cold soba noodles, romaine, pickled watermelon radish & carrots (shaved by mandoline), red pepper, pickled ginger, all topped by macadamias, sriracha mayo, and more furikake. Improvisation is the spice of poke!
Ed from San Diego
I love poke, but I sometimes have a hard time selling it to people who are squeamish about eating raw fish. So for such people I let the fish mixture marinate in the fridge, then pour it briefly into a hot non-stick skilled, without stirring, for just a minute or two. This nicely sears the bottom of one side of the tuna, but leaves the other side raw. This does change the flavor profile somewhat, but it's a compromise that my picky family can live with. I serve it over coconut rice. De-lish
Pam
Carol adds chilies and seaweed sometimes. She also sometimes adds pickled ginger & sunomono. She places an order for sushi-grade tuna from Whole Foods, Pier 46, or California Fresh
AEC in the Kitchen
Simple recipe with wonderful flavors. Made a poke bowl with fresh and pickled veggies, topped with furikake and a drop of chili crunch oil. Very adaptable to what I had on hand. Tomorrow the remainder will be a great lunch over fresh greens.
Melissa
This was just fabulous. We have a good friend who’s an avid fisherman and, on a recent trip, he caught 4-5 tuna, so we lucked out and were the recipients of several pounds of it. Made this last night and served it over sushi rice and it was lovely. I’m never sure how much “a small onion” is, so I just eyeballed it and didn’t find it at all overpowering. Ohsawa makes a really nice mirin if you can find it. Agree that some thinly sliced bird or Serrano chiles would be a solid addition.
mrlukens
What a great, fast, no-oven meal! Next time I will omit the East Coast innovations of red onion and macadamias. The macadamias especially mess with the singular, silky texture of poke, so they will go on an accompanying salad or in a dessert instead. Furikake is a nice addition, though, as long as it has no sugar (mine doesn't).
Marguerite
At a very fancy hotel restaurant on the Big Island, we had poke prepared table-side and I recorded the recipe. It’s a no-recipe recipe I use all the time: Ahi in small cubes, soy sauce, toasted sesame oil, scallions and Maui (Vidalia) onion in very small dice, Hawaiian salt or coarse sea salt, red pepper (Togarashi), toasted sesame seeds. Gently mix the tuna with other ingredients, tasting and adjusting the seasonings. Sprinkle with Furikake and extra sesame seeds if you like.
Reni
Added a teaspoon of white miso and splash of lime. Delish.
klaarity
To make a poke bowl, serve over rice and add some cilantro and cucumber, or whatever suits your fancy.
Angrl
Please make sure you do not give your dogs or cats onions. Toxic for both!
Elaine
How do you know if the tuna you're buying is "sushi-quality"?
TA
Don't knock this until you try it. I add cubed firm tofu to my poke bowls. I am not a fan of tofu but mixed with the tuna and all the delicious ingredients it's amazing. I only like so much raw fish, but I love poke bowls. I also add whatever I have on hand as well - cucumber, avocado, cherry tomatoes, lime or lemon, seaweed etc. MMMM!
Melanie
Trader Joe’s sells its own Furikake and there is zero sugar and zero added sugar. Reasonably priced, too.
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