Best Tuna Poke Recipes

TUNA POKE

Steps:

• Combine soy sauce, mirin, sesame seeds, shallot, garlic, ginger, sesame oil, red pepper flakes, and sriracha sauce in a medium bowl. Whisk well. Add tuna and avocado; stir gently to coat with marinade.

TUNA POKE BOWLS

Steps:

• Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
• Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
• Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.
• Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.

AHI TUNA POKE

Steps:

• Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
• Serve with avocado and fresh lime wedges.

HAWAIIAN RED TUNA POKE

Steps:

• Cube your tuna and dry it with a clean towel or paper towel. You don't want lots of water on your fish when you're about to make poke because you don't want the water to dilute the flavor of your seasonings and sauces. Once it's drained, put it in a mixing bowl and prepare your other ingredients.
• Finely chop your green onions. You don't want huge pieces of green onions because it's inconvenient to eat and gets in the way of the smooth and cool consistency of this dish. Next, cut your onions so that they're long, and not diced. You can dice them, but I think it adds more to the dish to chop the onions in a different shape than your green onions and tuna. Think about it, the tuna is cubed, the green onions are sorta cubed shaped, so why do you have to also put onions in that are cubed? Make this dish interesting visually and tastefully with julienned onions.
• Combine your soy sauce, sesame oil and chili flakes into the bowl. Fold until well mixed. Since you're already adding soy sauce, you don't need to add a lot of Hawaiian Salt. Then garnish with whatever else you have (sesame seeds, seaweed, kukui nuts, etc.).

TUNA POKE

Steps:

• Carefully cut the tuna, against the grain, into thick planks of 3/4 inch, and then into 3/4-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
• Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
• Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.

AHI TUNA AND SHRIMP POKE

Steps:

• Mix all of the ingredients together in a bowl and serve with deep fried wontons or croutons.

HAWAIIAN AHI TUNA POKE

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, and chili pepper; mix well. Refrigerate at least 2 hours before serving.

POKE (AHI TUNA)

Steps:

• Cut the raw tuna in tiny cubes. Season, to taste, with alaea. Chop the ogo and add to the tuna along with garlic, scallions, and crushed red pepper. Garnish with inamona or cashews. Toss and serve cold on demitasse spoons or on crackers.

PUFFY POKE TUNA TACOS

Steps:

• For the tuna: Rinse and pat dry tuna loin, then trim off any connective tissue and cut loin into 1/4-inch cubes. Place in a bowl, cover and refrigerate.
• Add hoisin, ponzu, fish sauce and oyster sauce to a separate bowl and mix well, then add star anise. Add the cubed tuna to the sauce bowl and gently fold sauce and tuna together. Cover and refrigerate for at least 30 minutes and up to 3 hours.
• For the tacos: Put onion into a bowl with the beet and vinegar, then cover and refrigerate until ready to use. Slice avocado into 12 pieces and cover. Add mayo and chipotle to a food processor and blend for 3 minutes, then set aside.
• Add canola oil to a large deep pan over medium heat. Once hot, add a flour tortilla. Flip after 15 seconds and remove to a tray lined with paper towels to absorb excess oil. Repeat with remaining tortillas.
• Arrange 3 tortillas on a cutting board and add a slice of avocado to each. Follow with some cubed tuna, pickled onions and beets and chipotle aioli, then sprinkle with french-fried onions and black sesame seeds. Transfer to a plate and repeat with the remaining ingredients.

JJ'S HAWAIIAN AHI TUNA POKE

Steps:

• With a very sharp knife, dice Ahi into approx 3/4 inch cubes.
• Then mix it with all other ingredients without over-mixing.
• You can serve this with the taro chips.

TUNA POKE WITH WONTON CHIPS

Steps:

• Place a medium bowl in the refrigerator. Heat 2 to 3 inches of vegetable oil in a small saucepan to 350 degrees F. Fry the wonton wrappers in batches over medium-high heat, until golden brown and crisp, 15 to 20 seconds on each side. Remove the wonton chips with tongs or a slotted spoon and drain on a wire rack set over paper towels; sprinkle with salt. Set aside.
• Place the hot water in a small heatproof bowl, sprinkle in the seaweed and let it reconstitute, about 5 minutes. Rinse the seaweed under cold water. When cool enough to handle, squeeze out the excess water with your hands and let drain in a fine-mesh sieve.
• Meanwhile, cut the tuna into tidy 1/2-inch (12-millimeter) cubes and transfer to the chilled bowl to keep the raw fish cold. Add the seaweed, onion, sesame oil, chile flakes and soy sauce. Fold very gently with a large spoon, like you're folding egg whites, until the tuna poke is well combined.
• Top each wonton chip with about 2 tablespoons of the tuna poke. Garnish with the sesame seeds and scallions and serve right away.

AHI TUNA POKE

Steps:

• Combine soy sauce, sesame oil and green onion in a marinade and pour it over sushi cubes. Let sit 10 minutes.
• Dice the avocado and mix with rice vinegar, soy sauce and chili flakes. Also cilantro if available.
• Put saran wrap in a cup and pack it with layers of these two ingredients. Then flip onto a plate to serve.
• Serve with white rice and veggies.

SAM'S FRIED POKE WITH TUNA

Steps:

• Place tuna cubes in a bowl with shoyu, onion, green onion, seaweed, and sesame oil. Mix well and then quickly sear in hot oil in a high heat wok. Don't cook for more than 1 or 2 minutes, as you want the center raw. Serve on a bed of greens.

AHI TUNA POKE

Steps:

• For the poke: In a bowl, gently toss the tuna in the soy sauce, sesame oil and rice wine.
• In a separate bowl, combine the mayonnaise, sriracha, ginger and lime juice.
• Add the tobiko, cilantro, green onions and the spicy mayonnaise to the tuna; toss gently. Add salt to taste.
• For the mango-avocado salsa: In a bowl, mix the avocado, mango, cucumber, chiles, lime juice, rice wine and sesame oil. Add salt and pepper to taste.
• To serve: Put 1/4 cup salsa in small bowls and top with 1/2 cup poke. Garnish with sliced radishes, cilantro, lime or whatever. Use sturdy chips to dip with!

SAM CHOY'S FRIED POKE WITH TUNA

Steps:

• Place tuna cubes in a bowl with shoyu, onion, green onion, seaweed, and sesame oil. Mix well and then quickly sear in hot oil in a high heat wok. Don't cook for more than 1 or 2 minutes, as you want the center raw. Serve on a bed of greens.

TUNA AVOCADO POKE

Steps:

• Combine the tuna, cilantro, ginger, jalapeno if using, shallot, soy sauce and sesame oil in a bowl; toss gently. Cover and refrigerate for at least 1 hour or up to 2 hours.
• Just before serving, fold in the avocado. Scoop 1 1/2 to 2 tablespoons of the poke onto each on lettuce leaf. Serve.

TUNA POKE

Steps:

• Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and 1/2 teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.

TUNA POKE

Steps:

• Make the poke: Mix the tuna, onion, cucumber and jalapeño in a large bowl.
• Puree the soy sauce, vinegar, ginger, sambal, sesame oil and brown sugar in a blender, scraping down the sides, 1 minute. Add to the tuna; toss. Refrigerate 15 minutes.
• Meanwhile, make the wonton chips: Heat 2 inches of vegetable oil in a Dutch oven until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the wonton wrappers until golden, about 2 minutes. Drain on paper towels; sprinkle with salt.
• Divide the poke among glasses or bowls. Top with the scallions and wonton chips.

TUNA POKE

Steps:

• Put seaweeds in separate bowls, cover with boiling water, let sit about 5 minutes. Drain, pat dry, chop the wakame.
• Stir all ingredients together and adjust seasonings.
• Can be served as a main course over white rice.

TUNA POKE

Steps:

• Make the poke: Trim and cut the tuna into a 1/4-inch dice. Place in a large bowl. Add the scallions, shallot, sesame oil, soy sauce, bean paste, and mirin; stir to combine. Refrigerate while you prepare the rest of the recipe.
• Next, make your crunch topping: Place a small skillet over medium heat. Add the nuts, chiles, dried seaweed, sesame seeds, dried shrimp and salt. Toast, shaking the skillet occasionally, until the ingredients start to brown, about 2 minutes. Remove from the heat and let cool slightly in the skillet. Transfer to a mortar and add the sugar. Crush with the pestle until coarse crumbs form.
• Next, make the seaweed and edamame salad: Combine the hijiki seaweed, edamame, olive oil and lime juice in a medium bowl; stir together and season with salt.
• For serving: Place the cooked rice in individual serving bowls. Top each bowl with the chilled poke, seaweed salad, avocado slices and a tablespoon of crunch topping. Garnish with scallions and a slice of lime.