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A vibrant and colorful Hawaiian Tuna Poke Bowl, filled with cubes of marinated ahi tuna, shredded purple cabbage and carrots, diced Persian cucumbers, pea shoots, pickled ginger and steamed Jasmine rice. Garnished with sliced Japanese scallion and toasted sesame seeds.
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
Chill Time In The Fridge 1 hour
Total Time 1 hour 15 minutes
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.