Tuna Poke Recipe: How to Make This Fresh Hawaiian Favorite
About this Recipe
By: Rachel
Tuna poke is fresh, flavorful, and easier to make than you might think. This Hawaiian-inspired dish brings bright, bold ingredients together in one bowl. It’s a great recipe to try whether you’re new to raw fish or a longtime fan.
A Midwesterner’s First Taste of Tuna Poke
As a Midwesterner, I did not grow up eating raw fish. But when I moved to Seattle in my 20s, suddenly, it was everywhere. Sushi restaurants, poke bars… even most appetizers seemed to include some kind of raw seafood.
It wasn’t long before I tried it, and it was nothing like what I anticipated—soft and buttery; delicate, not slimy or fishy-tasting at all. That first bite opened the door to new flavors and textures that I still love today—including tuna poke.
Discovering the World of Poke
Poke is a classic Hawaiian dish with limitless preparations. It has become a dish I now crave regularly for its freshness and simplicity. The word itself means “chunk” in Hawaiian.
Poke is essentially any meat or seafood (or even vegetable) that has been cut into chunks and then marinated. It is a simple dish, easy to prepare at home. Because I love poke so much, I just had to bring these light and delicate flavors into my kitchen, where I was delighted by how quickly and easily it all comes together.
Why Tuna Is the Star of Every Poke Bowl
Tuna is my go-to for this dish, though salmon and hamachi are also excellent choices. The beauty of poke lies in its simplicity—light, fresh, and full of umami flavors. But simplicity only works when the ingredients are top-notch: think sashimi-grade wild fish, creamy avocado, and sweet, juicy mango.
There are endless ways to execute a great tuna poke recipe. But for me, the key is keeping it simple and letting the quality of the ingredients shine.
The Perfect Tuna Poke Recipe Pairings
Taro chips are my favorite accompaniment—crispy, nutty, and just slightly sweet. They are also beautiful, with a flecked pattern. You could also use plantain chips, rice crackers, or Belgian endive.
Each bite of poke paired with something crunchy strikes the perfect balance of texture and flavor. It’s the kind of dish that feels impressive but comes together effortlessly—making a tuna poke platter both easy and elegant.
If you’re looking for more appetizer ideas, check out additional recipes here.
How to Keep Tuna Poke Fresh When Serving
Be sure to keep poke cold, especially if you are serving it as part of a cocktail party spread where it might sit on a buffet. You can add the poke to a medium bowl and nest it inside a larger bowl filled with ice to maintain the proper temperature.
This is especially important given that we’re serving raw fish. It’s a good habit to form when learning how to make tuna poke. Remember that the cold temperature preserves the fresh flavors and helps keep it safe to consume.
This recipe will serve 4-6 people as a light first course or as part of an appetizer buffet, but is easy to scale up for larger gatherings.
Beverage Pairing
By: Olivia
This dish has a lot going on—it’s fresh, crunchy, creamy, and savory! You’ll want a wine that helps all those flavors stand out. While it might sound repetitive, your best choice is a refreshing, high-acid wine. And while a Sauvignon Blanc will be lovely, let’s look at some other great white grape varieties. I’ll always recommend Grüner Veltliner, but you could also try grapes like Cortese from Piedmont, Picpoul Blanc from the Rhône Valley and Languedoc- Roussillon, or Friulano from Friuli-Venezia Giulia. The bottle at Violet Wine that currently has my attention is the deliciously refreshing Ronc Platat GAF Friulano.
Tuna Poke
Equipment
- Microplane for grating ginger
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 8 ounces (225g) sashimi-grade ahi tuna diced into ½-inch cubes (you can substitute salmon or hamachi)
- 1½ tablespoons soy sauce
- 1 teaspoon fresh ginger grated
- 1 tablespoon yuzu ponzu
- 2 medium green onions thinly sliced
- 1 tablespoon black sesame seeds
- 1 small avocado diced
- 1 small ripe mango diced
- 1 bag taro chips for serving
Step by Step Instructions
Step 1
- In a small bowl, whisk together the soy sauce, grated ginger, and yuzu ponzu.
Step 2
- Dice the fish into half-inch (1 cm) cubes and place them in a mixing bowl.
Step 3
- Pour the dressing over the fish. Add the green onions and black sesame seeds, and gently toss to combine.
Step 4
- Gently fold in the diced avocado and mango (you want to incorporate these ingredients, but allow them to maintain their shape).
Step 5
- Serve in a chilled bowl or over ice with taro chips.
