Tuna Poke

There is nothing I love more than ahi tuna. I feel like I can confidently say it is my favorite protein source. While I’m professing my love of rich, fatty tuna I can also declare poke as my preferred way of preparing it.

Poke is marinaded, diced raw fish native to Hawaii but has found popularity all over the world. In fact, my love for poke was actually developed when I was living in London! I frequently would use Uber Eats or Deliveroo to order food when I was feeling lazy and not wanting to cook in my overcrowded, dirty kitchen.

A typical poke is served over rice, however, lettuce, quinoa and cabbage slaw are just as delicious and healthy alternatives. The great thing about poke is that it is light and fresh but also very filling and can be tailored to anyones specific tastes. This below recipe should be used as a guide because the possibilities are endless. Use this opportunity to flex your creative muscles and enjoy a healthy meal! You will learn how to make the marinated fish and a cucumber, carrot salad, then given tons of ideas for toppings!

Tuna Poke

This recipe is light and fresh, full of healthy fats and essential nutrients.

Serves 2


8 Oz. Ahi Tuna

¼ Cup Tamari

1 Tbsp Sesame Oil

1 Tbsp Mirin

1 Cucumber

1 Carrot

2 Tbsp Rice Vinegar

1 Tbsp Sesame Oil

2 Tsp Tamari

1 ½ Tsp Sesame Seeds

1 Tsp Stebia

2 Tbsp Mayo

1 Tbsp Sriracha

1 Tsp Lime Juice


Start by cutting the tuna into 1/2 cubes and setting aside. Next mix 1/4 Cup of tamari, 1 Tbsp sesame oil, 1 Tbsp mirin and 1/2 Tsp of sesame seeds in a bowl then add the tuna. Place the marinated tuna in the fridge while you prepare the rest.
Slice the cucumber very thinly with a mandolin or with a knife. Add the cucumber to a bowl with 2 Tbsp rice vinegar, 1 Tsp sesame oil, 2 Tsp tamari and 1/2 Tsp of sesame seeds.
Next mix together the mayo, siracha and lime juice.
To assemble I used 1/2 Cup jasmine rice, but you could use any starch you’d like.
Then I topped the rice with half of the tuna and cucumber mixture. I also added half an avocado, carrots, pickled ginger, scallions and drizzled on the spicy mayo mixture.

Some topping examples include: kimchi, mango, pineapple, chili, seaweed, fried shallots, cilantro, edamame, cabbage, scallions, chili oil,  wonton strips, wasabi mayo.
These topping options are a guide, don’t be afraid to get creative and personalize it to your taste.

Note: I do not include salt and pepper in this recipe because I find the Tamari to be salty enough but if you prefer to add salt by all means do!

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