Easy Ahi Tuna Poke

Ingredients

• 227 g (8 oz)sushi-grade ahi tuna, cut into 6 mm (¼-inch) cubes
• 2.5 ml (½ tsp)sesame oil
• 25 ml (5 tsp)soy sauce
• 1.25 ml (¼ tsp)sugar
• 30 ml (2 tbsp)spring onions, thinly sliced
• 60 ml (¼ cup)sweet onions, thinly sliced
• 60 ml (¼ cup)Persian cucumbers, thinly sliced (optional)
• 5 ml (1 tsp)furikake topping (optional)

Instructions

1. 1

   Cube the tuna

   Cut the ahi tuna into 6 mm (¼-inch) cubes.

2. 2

   Mix the marinade

   Put the tuna cubes in a bowl with the sesame oil and soy sauce. Sprinkle in the sugar, then mix or whisk until it has fully dissolved.

3. 3

   Add the vegetables

   Add the spring onions, sweet onions and cucumbers to the bowl. Mix gently so everything is evenly coated.

4. 4

   Marinate the tuna

   Cover the bowl with a lid or cling film and refrigerate for 30 minutes.

5. 5

   Finish and serve

   Take the bowl out of the fridge, sprinkle the poke with furikake and serve with warm rice or fried wonton wrappers.

What is ahi tuna poke?

Poke is a Hawaiian dish of seasoned, bite-sized raw fish; the word refers to cutting or slicing into pieces. This version uses ahi tuna with soy sauce, sesame oil, onions and optional cucumber for a quick, fresh-tasting bowl.

The short marinade gives the tuna time to take on the savoury dressing without cooking it. Furikake adds a finishing layer of seasoning and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 193 calories, 28g protein, 4g carbs, 7g fat.

The tuna supplies most of the protein, while the soy sauce and small amount of sugar contribute most of the carbohydrates. Sesame oil provides most of the fat; serve the poke with rice and extra cucumber or other vegetables for a more rounded plate.

Choosing the tuna

Sushi-grade tuna: Buy fish intended to be eaten raw from a trusted fishmonger and keep it chilled until you are ready to prepare it. Cut it into evenly sized 6 mm cubes so the pieces are easy to coat and serve.

Getting the marinade right

Dissolve the sugar: Stir or whisk it into the soy sauce and sesame oil before adding the vegetables. This helps distribute the seasoning evenly instead of leaving sweet grains in the bowl.

Taste the balance: Soy sauce brings the main salty note, while a small amount of sesame oil gives the dressing a toasted aroma. Mix gently to avoid breaking up the tuna.

The 30-minute rest

Chill covered: Refrigerating the mixture for 30 minutes lets the flavours mingle while keeping the raw fish cold. Use a lid or cling film to protect it from other food in the fridge.

Serve promptly: The tuna should remain cool and tender rather than warm or mushy. Prepare the accompaniments while it marinates, then finish and serve straight from the fridge.

Onions and cucumber

Thin slices: Finely sliced spring and sweet onions spread through the bowl without overwhelming each mouthful. A sharp knife helps keep the slices neat.

Optional cucumber: Persian cucumber adds a cool, crisp contrast. Leave it out if you prefer the tuna and onions to be the focus.

Serving the poke

Warm rice: Spoon the tuna mixture over warm rice for a simple poke bowl. Keep the rice separate until serving so it does not soak up too much of the marinade.

Crisp alternative: Fried wonton wrappers give the dish a crunchy accompaniment. Sprinkle over the furikake just before serving so its texture and flavour stay distinct.

Recipe notes & tips

• Keep the tuna refrigerated until you are ready to cube it.
• Use a clean, sharp knife to cut the tuna into even pieces.
• Slice the onions thinly so they distribute easily through the fish.
• Stir until the sugar dissolves before adding the vegetables.
• Fold the ingredients together gently to keep the tuna cubes intact.
• Add the furikake just before serving for a fresh finish.

Variations

• Add avocado: Fold in diced avocado just before serving for a creamy contrast.
• Bring the heat: Add a little chilli to the marinade for a spicy edge.
• Use another cucumber: Substitute another thinly sliced cucumber if Persian cucumbers are unavailable.
• Add seaweed: Scatter a little shredded nori over the finished bowl.
• Make it a rice bowl: Serve over warm rice and keep the tuna mixture on top until ready to eat.

Common mistakes to avoid

• Cutting uneven cubes: Aim for 6 mm pieces so they are similar in size and easy to eat.
• Leaving sugar undissolved: Mix it thoroughly with the soy sauce and sesame oil before adding the vegetables.
• Mixing too roughly: Fold gently to prevent the tuna cubes from breaking apart.
• Skipping the chill: Refrigerate the covered bowl for the full 30 minutes stated in the method.
• Serving warm tuna: Keep the fish chilled during marinating and serve soon after taking it from the fridge.

How to store

Keep the covered poke refrigerated and serve it promptly; because it contains raw fish, it is best made for the meal rather than stored for several days. Do not leave it at room temperature, and discard any leftovers that have been left out.

Frequently asked questions