Tuna Poke

Ingredients (27)

For the poke sauce:

  • ½ cup small red onion, diced
  • ½ cup green onion, white part only, thinly sliced
  • 1 teaspoon ginger, minced
  • 2 teaspoons garlic, minced
  • 1 jalapeno, thinly sliced (optional)
  • 2 teaspoons white sesame seeds, toasted
  • 2 teaspoons sesame seed oil
  • ¼ cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sugar

For wakame salad:

  • 1 package dried wakame
  • ½ cup rice wine vinegar
  • 1 tablespoon ginger, finely minced
  • 1 green onion, finely chopped
  • ½ cup vegetable oil
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame seed oil
  • 2 teaspoons sugar

For poke bowl:

  • 1 pound ahi tuna
  • 1 carrot, julienned
  • 1 avocado, cubed
  • 1 cucumber, thinly sliced
  • nori, julienned
  • jasmine rice, cooked
  • furikake
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Nutritional Information
  • Calories749
  • Fat54.77g
  • Saturated fat4.75g
  • Trans fat0.33g
  • Carbs23.26g
  • Fiber7.01g
  • Sugar10.22g
  • Protein42.38g
  • Cholesterol58.97mg
  • Sodium1555.09mg
  • Nutritional Analysis per serving (3 servings) Powered by

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Tuna Poke

How did an everyday Hawaiian fisherman’s lunch turn into the trendiest “it” dish of the year? By combining Asian umami flavors and great quality seafood with a dash of tropical imagination and taste. This ahi poke bowl takes less than 30 minutes to prepare at home and it highlights the clean and fresh taste of tuna and seaweed. The seafood is balanced out by the crisp crunch of cucumbers and carrots as well as the creamy richness of the avocados. Served over rice with nori and spicy furikake you will want to make this over and over again.

Sip a Peach Melba Cooler with this dish, or for something a little stronger, make a Grapefruit-Infused Vodka for a grapefruit gimlet or a nice vodka tonic. Imagine tropical breezes and the warm sun kissing your skin as you sit back and let this flavorful ahi poke bowl transport your taste buds to an island adventure. Mahalo!

Tips for Tuna


  1. 1For the poke sauce, combine all ingredients in a medium mixing bowl. Set aside.
  2. 2For wakame salad, rehydrate wakame. Bring water to boil in a medium saucepan over high heat. Add wakame to saucepan and take off the heat. Let wakame sit for 20 minutes or until softened. Drain wakame, rinse with cold water and pat dry with paper towels. Thinly slice wakame.
  3. 3In a separate bowl, combine rest of ingredients for wakame salad in a mixing bowl. Add in wakame and toss together. Set aside.
  4. 4Cut out any dark spots on the tuna. Cut tuna into ½ inch cubes. Add to poke sauce and toss together.
  5. 5Spoon jasmine rice into shallow serving bowl. Spoon poke, wakame salad, julienned carrots, cubed avocado, and sliced cucumbers into sections on top of the rice. Garnish with thinly sliced nor sheets and furikake.
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