Tuna Poke

Another post by popular request! I have been making my own poke (po-kay) now for about 6 months or so. Once I found out how easy it was I was hooked. And I do it on a budget without losing flavor! I have adapted my own version from several recipes online, but my main inspiration came from Jimmy Buffet’s book, Margaritaville The Cookbook. You can purchase your favorite sushi-grade tuna where you choose but I have purchased mine from either Aldi (12 oz. bag with 2-3 steaks in the freezer section) or from BJs Wholesale Club (Priced by weight, also frozen section). Both are equally excellent choices.

I try to cut the tuna same day I am using to keep it as fresh as possible. So when defrosting in fridge you can cut it into cubes (1/2″ or so) when it is still slightly frozen. This makes it easier to cut. But cutting it thawed is fine also. Just use a very sharp knife. I always try to keep a bag of frozen steaks in my freezer for when the poke craving hits.

The last time I made it I added a new variation on it and added cooked shrimp. Phenomenal. My guests were not disappointed! The poke can be served as is, or with tortilla chips or my favorite, Pineapple-coconut Jasmine Brown Rice. I will post recipe for that soon.

This is best eaten same day obviously, but it will last 1 more day, sometimes 2, just remember it won’t look as vibrant as day 1. But it will still taste great! And this is such a low calorie, guilt free recipe you’ll love making it over and over! No cooking involved!


12-16 ounces fresh/frozen sushi-grade ahi tuna

6 scallions, thinly sliced

1 garlic clove, minced

1/4 cup minced fresh ginger (this is key that it is fresh)

1/4-1/2 medium cucumber, seeded and diced small (English style cucumbers work best)

large handful fresh Cilantro leaves, minced (or about 1 TBS dried)

2 tablespoons fresh orange juice (best if from actual orange and not juice from a container)

1 1/2 TBS ponzu or teriyaki sauce (I will include my own sugar-free teriyaki recipe below)

1 1/2 tsp toasted sesame oil

1 1/2 tsp honey or agave (both work fine)

1 tsp wasabi paste (not absolutely necessary if you don’t want it)

1 tsp or more kosher salt

1 ripe avocado, pitted, peeled and diced. (Ripe but not TOO soft, better if a little firm)

1 TBS fresh lime juice (again fresh is best)

2 tsp toasted or un-toasted sesame seeds (can use white or black or both)

1/2 lb cooked chopped shrimp if desired


Using a very sharp knife cut the tuna into approximately 1/2″ cubes. Easier to do this if tuna is slightly frozen.

Place tuna in a large bowl and added the scallions, garlic, ginger, cucumber, cilantro, orange juice, ponzu or teriyaki (recipe below), sesame oil, honey or agave, wasabi paste and salt.

Gently stir everything together. Taste to see if more salt is needed. Transfer to serving dish.

Top with chopped avocado and drizzle the lime juice over the avocado. Stir if you want and then sprinkle sesame seeds on top. Serve immediately.

Sesame Teiyaki Sauce (sugar free)

I usually double this recipe to always have some on hand. Also if you don’t like using sucralose use regular sugar.

1/2 Cup low-sodium soy sauce

2 TBS sucralose

1 tsp sesame oil

1 tsp fresh minced ginger (can use dried but the taste won’t be the same)

1 clove garlic, minced (can use garlic powder but fresh is best)

Whisk all ingredients together. Store in fridge. I store mine in a glass jar (like the ball/mason jars)

Sluggo approves!

1 Comment

  1. Pingback: Pineapple-Coconut Jasmine Brown Rice | What's Cooking at the Genua's?

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