Tuna poke - Le Coup de Grâce

Tuna poke

Preparation :25 min Cooking :-
Difficulty :easy
Servings :4

Way too good this tuna poke. If you like raw fish, you’ll love this recipe! One again, a meal that is easy to tweak and make it your own using your favorite veggies.


  • 500g sashimi grade red tuna (or salmon) from sustainable source, diced
  • 2 tablespoon tamari soy sauce (Kikkoman)
  • 1 tablespoon toasted sesame oil
  • 1 1/2 teaspoon honey
  • 1 teaspoon fish sauce (Nuoc mam style)
  • 1 teaspoon lime juice
  • 3 tablespoons vidalia onions finely chopped
  • 3 tablespoons green apple, peeled and cut in brunoise
  • 2 tablespoons scissored nori seaweed
  • 2 teaspoons sesame seeds + some for garnish
  • 1 scallion, finely sliced
  • Panko
  • Salt and ground pepper


  • Cut the tuna in dices and reserve in fridge.
  • In a bowl, pour the rest of the ingredients (except for the panko) and only 3/4 of the scallions. Season with salt and pepper then stir well. Pour on the tuna and toss well to combine. Let rest 5 minutes at room temperature.
  • Split in bowl and serve with basmati rice along with fresh or marinated veggies cut in juliennes. Garnish tuna with sesame seeds, panko, scallions and sushi nori seaweed!
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Our wine stewards suggest

+- 15$ Gentil Hugel

One of my favorite wine this Gentil Hugel. With its rose and fruity notes, it will support this tuna poke perfectly, especially with the lime juice that is in it!

+- 20$ Albert Bichot Chablis

A solid chablis from the Albert Bichot house. Slightly mineral with fruity notes, it will make your taste buds explode, especially alongside this legendary tuna poke.

Berliner Weisse, Les Trois Mousquetaires

This acidulous wheat beer with notes of lemon will bring a fresh touch to the salty-sweet marinade of tuna. The citric acidity of the beer will bring even more freshness to the vegetable in the poke. With a 3% alcohol content, this beer makes an almost healthy pairing with the tuna poke!

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