Best Tuna Poke Recipes
What is Tuna Poke?
Poke (pronounced poh-keh) is a dish that originated in Hawaii. The phrase means “to slice or to cut” in Hawaiian. Poke is a salad of sorts. A salad of fresh, uncooked fish chopped up into bite-size pieces. The fish is then saturated in a light sauce of typically sesame oil and soy sauce. Other components are often added to the mix, like fresh fruits, veggies, spices, or other accouterments.
However, Poke is more than just food in Hawaii. The dish represents tradition and culture. Japanese ingredients are incorporated into fish indigenous to Hawaii. The plate represents the rich history of Hawaii and those who have lived there.
The light meal has zesty aromas and is the perfect complement to a sunny summer day. It can be intimidating to mimic this entree, but don’t be fooled! Poke is relatively simple to master.
How to Cut Tuna for Poke
It is best to purchase fresh, sashimi-grade tuna for your Poke because of quality and taste. However, a frozen option will work as well. To master the smooth and delicate texture, it is vital that whatever choice of tuna you have access to contains a minimal amount of white streaks.
The white streaks are typically connective tissue. This unfavorable tissue adds an unpleasant chewy texture to the dish ruining the desired butter smooth texture. If you find that you have already purchased streaked fish as described, don’t fret. Remove the streaks of tissue with a bit of patience and a sharp knife.
Once your fish is pure and free of streaks, you are ready for the next steps. You will need a sharp knife.
Cut the buttery tuna into about 1- inch cubes and place the freshly chopped fish into a large bowl. Then you are ready to add whatever other ingredients to personalize your dish to your preferred taste.
How to Prepare Poke
Once your tuna is chopped up into bite-sized pieces and placed in a mixing bowl, it is time to marinate the fish with your desired flavors. In a separate bowl, you will want to whisk together the oils, sauce, and vinegar you choose. Then you’re going to want to add some flavor-boosting spices like ginger and scallions.
Once the marinade is combined, you’ll want to mix in the tuna. Cover the prepared bowl and let the mixture sit in the fridge for at least an hour and up to two days. Poke will keep in the fridge and remain fresh to eat for about two days.
How to Serve
Now that the tuna is marinated to be more tender and full of rich flavor, the fish is ready to serve. Traditionally the dish is scooped over white sushi rice, crunchy romaine, or chilled vermicelli noodles to enjoy. But if you want to take on a trendier taste, add some fun toppings to create a more flavor-filled mouthful.
The dish tastes excellent on the traditional bases, however with new toppings to add a modern twist, Poke can take on a whole new level. Some prevailing add ons include crispy, crushed won-ton strips, grilled shallots, sliced avocado, crunchy seaweed, diced mangos, or toasted sesame seeds. Cucumber and edamame also add some eye-catching bright green color and a fresh crunch to your dish.
The best bet is to trust your inner chef instincts. Taste the marinade and mix as you add in the extra desired toppings. You don’t want to go overboard if the marinade is already flavorful, but you also do not want a bland dish.
Have fun creating your recipe while taking inspiration from chef-approved concoctions. Below are some favored and tried recipes that contain complementing ingredients, flavors, and ratios.
Tuna Poke Recipe Ideas
Classic Ahi Poke
- 1 pound ahi (yellowfin tuna) steaks
Marinade:
- 1/4 cup minced onion
- 1 sliced scallion
- 2 minced garlic cloves
Toppings:
- 2 teaspoons of toasted sesame seeds
- 2 teaspoons of chopped and toasted macadamia nuts
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- Dash of sea salt
- Dash of red pepper flakes, if you like spice!
Serve on white sushi rice.
Spicy Tuna Poke
- 1/2 pound sushi-grade tuna
Marinade:
- 1/4 cup sliced scallions
- 2 tablespoons reduced-sodium soy sauce or gluten-free tamari
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha
Toppings:
- 4 tablespoons of spicy mayo (2 tablespoons light mayonnaise mixed with 2 teaspoons sriracha sauce)
Serve on vermicelli noodles.
Fresh and Crunchy Tuna Poke
- 1 pound ahi tuna (cubed)
Marinade:
- 2 tbsp. sesame oil
- 2 tbsp. Ponzu sauce
- ¼ cup diced shallots
Toppings:
- 3 tbsp. masago
- ¼ cup crispy seaweed
- 1 tbsp. sesame seeds
- ¼ cup sliced cucumber
- ¼ cup pickled ginger
- ¼ cup mango
Serve on brown rice topped with furikake rice seasoning.
Tuna Poke with Avocado
- 1 pound of tuna steaks
Marinade:
- ¼ soy sauce
- ½ tsp. crushed red pepper flakes
- 1 thinly sliced scallion
Toppings:
- 1 medium avocado, cut into ½ inch cubes
- 2 tbsp. toasted black sesame seeds
- ¼ cup microgreens
Serve on romaine and white sushi rice.
What recipe did you like the most? Are you ready to start making magic in the kitchen? Or do you want to let the pros do all the work so you can revel in mind-blowing tastes? If so, take the night off cooking but still experience a light, fresh poke dish by wandering into a local eatery! Find some recipe inspiration while experiencing poke sans the home cooking mess we all know and loathe.
Stiltsville Fish Bar
To experience the highest quality poke and fish, book a spot at the best Miami Beach restaurant – Stiltsville Fish Bar. The atmosphere is easy-going and relaxed, set in the heart of Sunset Harbour. Our Tuna Poke is the stuff of dreams.
Enjoy local, fresh fish and maybe score some hot deals during Crawfish Eddie Happy Hour weekdays from 3-7 p.m. Visit our website for more promotions, including half-priced bottles of wine on Mondays!
We’re proud owners of the James Beard Awards and have Top Chef finalists in our team. We are your go-to source for the best brunch, seafood brunch, and dinner experiences.
Book now and make your reservation today for a boozy brunch or stunning dinner experience. Rock the boat and impress coworkers or friends by booking a private event today with Stiltsville Fish Bar. Have a memorable experience at the best Miami Beach restaurant.
