Tags
appetizers, cooking, delicious, easy cooking, easy dinners, eat, entertaining, food, fresh, kid friendly, poke, poke bowls, quick cooking, sashimi, seafood, simple entertaining, summer, tuna
This easy poke recipe is a refreshing Hawaiian salad of fresh ahi tuna steak cubes tossed with soy sauce, sesame oil, and green onions for a dish full of umami flavor. I serve it with radishes, pickled red onions, avocado. Serve it on rice, in tacos, on salad, with potato chips… anyways it’s DELISH.
When you find yourself with fresh ahi tuna steaks, Tuna poke is one of the easiest seafood dishes you can make (seriously, it only takes 15 minutes to prep) and you will never be disappointed by the rich umami flavors the fish has to offer. I get my flash frozen sashimi grade tuna from Sealand.
All you need is 10 mins prep.
What Is Poke?
Poke (pronounced POE-keh) is a Hawaiian dish. Its name derives from the Hawaiian word “to slice or cut.” The name is a good indicator of what the dish is because poke is traditionally sliced raw fish (usually tuna or octopus) that’s marinated in a savory, umami-rich sauce made with soy sauce, sesame oil, and green onions.
Every year when we go to Maui I eat Poke daily. I’m obsessed with it.
This easy poke recipe only has a few ingredients, most of which you probably already have on hand.
Ahi Tuna
Because you eat it raw, be sure to buy sashimi-grade tuna.
Soy Sauce
Soy sauce provides umami-rich flavors.
Sesame Oil
Sesame oil lends a nutty flavor to the marinade.
Green Onions
Green onions add color and a hint of flavor.
Toasted Sesame Seeds
Toasted sesame seeds will add a crunch to the poke as well as a light nutty flavor.
Chili oil, cilantro, furikaki all optional (but I use them)
Making poke is so incredibly easy. Simply combine all the ingredients in a bowl and allow it to marinate in the fridge for at least two hours. Serve as desired.
Ingredients
• 3 – 6oz fresh tuna steaks, cubed
• 1/4 cup ponzu (citrus soy)
• 1/4 cup chopped green onions
• 2 tablespoons sesame oil
• 1 tablespoon finely chopped cilantro
• 1 tablespoon toasted sesame seeds
• 1 tablespoon furikaki
• 1 tablespoon momofuku chili oil
Place diced tuna in a medium non-reactive bowl. Add ponzu sauce or soy sauce, green onions, sesame oil, sesame seeds and mix well. (I always used cilantro, momofuku chili oil and furikaki) Cover and refrigerate at least 2 hours before serving.
I hope you love it as much as I do!