From My Kitchen: Tuna Poke

I love poke bowls. Seriously, whenever I see tuna poke on the menu I order it. As a part of dinner, I decided I would try making my own version of poke and serve them in ‘happy spoons’ to keep it light.

Going into this meal, I had very little knowledge about what constitutes as sushi grade fish. It turns out, the only real regulation is that sushi grade fish must be frozen before consumption. I did some research and the only place in Baltimore that serves sushi grade fish is H-Mart and that’s also where I purchased most of the ingredients for this.

The Tuna Poke was probably one of the easiest things I’ve made in recent memory and it’s a great dish to make to impress your guests!

Tuna Poke
Tuna Poke


Tuna Poke
Tuna Poke
  • 1 pound sushi-grade ahi tuna, cut into cubes
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon black sesame seeds
  • 1/2 teaspoon freshly grated ginger
  • 1 garlic clove, freshly grated
  • 4 green scallions, thinly sliced
  • 2 avocados, cubed
  • 2/3 cup cubed pineappleDirections:
  1. Place the tuna in a large bowl.
  2. In a smaller bowl, whisk together the soy sauce, oil, vinegar, sesame seeds, ginger and garlic.
  3. Pour over the tuna and toss to coat. Stir in the green onion.
  4. Cover the bowl with plastic wrap and place it in the fridge to chill for 10 minutes.
  5. Right before serving, stir in the cubed avocado and the pineapple.


If pineapple and avocado isn’t your thing, omitting those ingredients still leaves you with a flavorful tuna poke that’s sure to impress any of your guests.

Tuna Poke
Tuna Poke

This recipe is dairy-free and pescatarian.

You can see what other dishes I’m cooking, here.

Drooling for more? Check me out on Facebook and Instagram.

Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.

This recipe was adapted from How Sweet Eats.


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