Tuna Poke is raw Tuna cut into cubes and marinaded with a spicy soy-based sauce. Poke is actually a Hawaiian dish, but Japanese immigrants there may have contributed to the development of the evolution for the seasonings of Poke.
Poke has become very popular on the mainland in the US, and a lot of the time it is served as a Poke bowl in which marinaded Tuna is served over rice. Although the exact flavorings are different, we have a very similar dish in Japan called Zuke Maguro. Zuke means marinading in a sauce, and Sashimi grade raw fish (often tuna) is seasoned with Soy Sauce, Mirin, and Sake. The only spicy element for Zuke Maguro is Wasabi, so Zuke Maguro is very much a traditional Sashimi dish. Because Poke has a lot of similarity to Japanese Sashimi dishes, it is gaining more popularity in Japan too.
On the other hand, the sauce for Tuna Poke is often spicier with more ethnic flavors than Sashimi dishes. Some kind of chili paste or sauce is often used in Poke, though there isn’t a specific one that’s always used. We used Korean Gochujang chili paste here, but others like Thai and Vietnamese Sriracha or dried chilis would work very well too. Some seaweed found in Hawaii is used in the dish too, but it can be omitted if it’s not available. Authentic Hawaiian Poke may not have Furikake rice seasoning on the dish, but we recommend some sesame and Nori Furikake. It adds nice roasted seaweed flavors and crunchiness to the Poke. How Poke is flavored is quite flexible depending on what you like. So have fun finding the best combination just for you. Poke is a wonderful appetizer and also a meal if you make it into a bowl. When you find fresh Tuna Sashimi, make this delicious Hawaiian dish for dinner!
Tuna Poke Recipe
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Ingredients
- 1/2 lb tuna Sashimi grade
- 1/4 brown onion
- 1 green onion
- 1 Tbsp Soy Sauce
- 1 Tbsp sesame oil
- 1 tsp hot chili sauce of your choice
- 1/2 tsp grated garlic
- Furikake
- Steamed Rice optional
- shredded Nori roasted seaweed optional
Instructions
- Cut tuna into 1″ cubes. Slice brown onion thinly. Slice green onion diagonally. Set aside.
- In a medium bowl, mix Soy Sauce, sesame oil, chili sauce, and garlic together.
- Add tuna and onions to the bowl and coat with the sauce very well. Refrigerate for 30 minutes or so.
- Sprinkle with Furikake.
- If making a Poke bowl, put 1 cup of Steamed Rice in a bowl, top with shredded Nori and Tuna.
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