Rating: 4.5 stars
34 Ratings
  • 5 star values: 28
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Serve with:


Instructions Checklist
  • Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.

  • Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.

  • Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Cook's Note:

Do not add vinegar or citrus juice to the marinade. You won't get the same texture that we're looking for here.

I like to serve this on sushi rice with sliced seasonal vegetables. Other options include cold noodles, or on a salad, or with fried wonton chips as an appetizer.

Editor's Note:

Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

Nutrition Facts

231 calories; protein 28.3g; carbohydrates 3.1g; fat 11.6g; cholesterol 51.1mg; sodium 1196.7mg. Full Nutrition