Rating: 4.63 stars
32 Ratings
  • 5 star values: 26
  • 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.

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Ingredients

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

Directions

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

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  • 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
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Reviews (23)

Most helpful positive review

Rating: 5 stars
08/17/2016
Holy Poke, this is a GREAT recipe! I followed Chef John's instructions and made no changes. There are few ingredients, and each are important. I think that it would be a big mistake to deviate from this recipe or make substitutions. I think that a common mistake may be to purchase an inexpensive cut of tuna. If you cannot find or cannot afford high quality tuna, make another dish. Look for a tuna loin that is a rich and luminescent, deep, dark red. It is critical that the flesh be clear and free of white striations. This is soft sinew, safe to eat but with a a really unpleasant stringy texture. This sort of tuna will probably be difficult to find in large chain grocers. I get mine from Whole Foods or a local fishmonger, but not every community has those options... I always use high quality frozen tuna if it is superior to the fresh tuna. Read More
(22)

Most helpful critical review

Rating: 1 stars
12/28/2019
should’ve added to add lemon juice at the end in the first step. didn’t think it would cause an issue since i sliced a lemon already, but was going to eat my poke next day. ended up making my costco ahi tuna look like cat food and taste awful. made an account just for this. DO NOT ADD LEMON UNTIL THE END!!!. now im out ahi tuna, a lemon and tomorrow’s lunch. Read More
(3)
32 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/17/2016
Holy Poke, this is a GREAT recipe! I followed Chef John's instructions and made no changes. There are few ingredients, and each are important. I think that it would be a big mistake to deviate from this recipe or make substitutions. I think that a common mistake may be to purchase an inexpensive cut of tuna. If you cannot find or cannot afford high quality tuna, make another dish. Look for a tuna loin that is a rich and luminescent, deep, dark red. It is critical that the flesh be clear and free of white striations. This is soft sinew, safe to eat but with a a really unpleasant stringy texture. This sort of tuna will probably be difficult to find in large chain grocers. I get mine from Whole Foods or a local fishmonger, but not every community has those options... I always use high quality frozen tuna if it is superior to the fresh tuna. Read More
(22)
Rating: 5 stars
10/28/2016
This is so good! Don't forget to add a squirt of lime juice at the end. That was a huge improvement to an already great dish. I served this on a bed of sushi rice surrounded by fresh produce - avocado, cucumber, asparagus, and red pepper. Read More
(11)
Rating: 5 stars
08/24/2016
I place some of the tuna on a cookie sheet then placed the tuna in the oven at 400 degrees for 4 minutes as half of my family cannot get past the raw fish. It was just enough to allow my entire family to enjoy. I will definitely make this again, but true sushi style for me and the other raw fish eaters in my family. Read More
(11)
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Rating: 5 stars
01/22/2018
Recipes was great - reminded me of the Poke I had in Hawaii last year in Maui. Next time I will add Cucumbers and Avocado just like other Poke recipes suggest but wanted to make as is - always a little annoyed when someone reviews a recipe (but changes it so the original recipe is not really what they are rating). Good Job Chef John - as usual. Read More
(4)
Rating: 1 stars
12/28/2019
should’ve added to add lemon juice at the end in the first step. didn’t think it would cause an issue since i sliced a lemon already, but was going to eat my poke next day. ended up making my costco ahi tuna look like cat food and taste awful. made an account just for this. DO NOT ADD LEMON UNTIL THE END!!!. now im out ahi tuna, a lemon and tomorrow’s lunch. Read More
(3)
Rating: 5 stars
09/11/2017
We have a local place here that is called Poke Bowl. They have so many things you can put in your basic poke. I appreciate the basic Poke. This is basic and very good! I did not use the mac nuts as when we are in Hawaii every year I do not taste or feel that texture. Pic shows edamame I made the pods boiled with salt water to serve on the side. And served the Poke on extra cold shredded cabbage and romaine lettuce mixture. It was awesome! Read More
(3)
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Rating: 5 stars
09/24/2016
This was great. I didn't have any fresh ginger so I used a tiny bit of ground. I also added an avocado and served with tortilla chips. I also used House of Tsang brand hot sesame oil. It adds a little more heat. I've made a similar recipe before but didn't allow for the 2 hour marinade. This was way better. Read More
(3)
Rating: 5 stars
03/01/2018
Love Chef John's recipes made this one at dozens of times. Always add some jalapenos for my husband and serranos for me! Read More
(1)
Rating: 5 stars
11/16/2019
Easy and delicious! I just love chef Johns recipes. Read More
(1)