Tuna Poke

Tuna Poke Bowls always bring me back to layovers in Hawaii. Being able to hop over to the islands regularly is one of the things I miss most about being a flight attendant. These delicious bowls are easy to make, flexible with add-ins, and healthy!

I always make my Tuna Poke the same but rotate the veggies depending on what I have on hand. This time I used shredded purple cabbage, diced Persian cucumbers, julienned carrots, pea shoots, jasmine rice, cilantro, pickled ginger, and sesame seeds.

Some other great add-ins would be edamame, radishes, avocado, mango, green cabbage, pickled veggies, etc. 

Sacha Hirschfeld

Tuna Poke

This dish always brings me back to my previous life as a flight attendant. Tuna Poke is easy to make, and can be enjoyed as an appetizer or in a salad/rice bowl. This will put right you right back on island time in just one bite!

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Prep Time 15 minutes mins

Chill Time In The Fridge 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 2

Course: Appetizers, Mains

Cuisine: Hawaiian, Seafood

Calories: 333

Ingredients Equipment Method

Ingredients

  

• ¾ lb sashimi grade ahi tuna diced into 1/2″ cubes
• 3 tbsp soy sauce or liquid aminos
• 2 tsp dark sesame oil
• 2 tsp honey plus more to taste
• ¼ cup sweet Vidalia onion cut into thinly sliced half moons
• 1 scallion thinly sliced (I used Negi, Japanese scallion)
• ¼ tsp red chili flakes add more for extra heat
• 1 tsp toasted black sesame seeds black, white, or combo, plus more for garnish
• kosher salt to taste

Equipment

• 1 large bowl with tight fitting lid
• 1 sushi/sashimi knife

Method

 

1. Combine all ingredients in a medium-sized bowl; mix well.
2. Cover, and place in the fridge for 15 minutes-1 hour.
3. Garnish with toasted sesame seeds, cilantro, and green onion.
4. Enjoy solo, or with jasmine rice and veggies of your choice.