Tuna Poke is an easy healthy dinner of fresh ahi tuna cubed and marinated in soy sauce, sesame oil, rice vinegar and sliced green onion. So it works as a quick summer appetizer or refreshing make ahead lunch, since the recipe comes together in one bowl with just seven ingredients.
Cutting the tuna into even half inch cubes matters most, because uneven pieces marinate at different rates and give you an inconsistent flavor. Letting everything sit for thirty minutes gives the soy and sesame time to soak in, which separates great poke from plain raw fish.
This version adds rice vinegar and red pepper flakes to the soy sesame marinade, which gives it a tangy heat most poke recipes skip. Stirring the sesame seeds right into the sauce instead of sprinkling them on top coats every cube, so the nutty flavor hits with each bite.
Tuna Poke
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes201
kcalFresh ahi tuna cubed and tossed in a soy sauce, sesame oil and rice vinegar marinade with green onion, red pepper flakes and sesame seeds. Chill for thirty minutes, then serve over rice or on crackers.
Ingredients
1/4 cup soy sauce, or tamari for gluten free
1/2 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1/4 cup thinly sliced green onion
1 1/2 to 2 tablespoons sesame seeds
1 pound ahi tuna, cubed
Directions
- Make the marinade:Combine the soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onion and sesame seeds in a large mixing bowl.
- Add the tuna:Cut the ahi tuna into half inch cubes and add to the bowl. Stir gently to coat all the pieces in the sauce.
- Marinate:Cover and refrigerate for at least 30 minutes.
- Serve: Spoon the poke over rice and top with extra green onions and sesame seeds. Serve with sliced cucumber on the side.
FAQs
What rice works best under a poke bowl?
Short grain sushi rice works best because its sticky texture holds the poke sauce and keeps everything on the fork. Cook it according to the package, then let it cool for five minutes so it does not warm the raw tuna. Brown rice or quinoa work as lighter alternatives, though they lack the sticky quality that makes sushi rice ideal.
What other toppings can you add to this poke bowl?
Sliced cucumber, diced avocado and edamame all pair well with the soy sesame marinade and add color to the bowl. Pickled ginger brings a sharp contrast that cuts through the richness of the tuna, which keeps each bite feeling fresh. Seaweed salad or sliced radishes work too, since they add crunch without competing with the fish.
How spicy is this poke recipe?
The red pepper flakes give a mild warmth that most people handle easily, since the soy sauce and sesame oil balance the heat. Add more flakes or a dash of sriracha if you want a stronger kick, because the tuna handles bold seasoning. Leave them out for a mild version that still tastes great from the soy and sesame alone.
Can you serve tuna poke as a party appetizer?
Cut the tuna into smaller bites and serve on rice crackers with sesame seeds for an appetizer that feeds a crowd. Double the recipe and keep the bowl covered in the fridge until guests arrive, since it holds well for up to two hours. Set out crackers and a slotted spoon so people can serve themselves without making a mess.
Does the marinade cook the tuna at all?
The soy marinade does not cook the tuna the way citrus does in ceviche, so the fish stays completely raw throughout. This means you need sushi grade tuna that has been frozen to kill parasites, which most fish counters label clearly. Discard any tuna that turns brown or smells off, since those are signs the fish is past its prime.
