Fishes & seafood , Main dishes , Salads & bowls

Tuna poke

Name: Tuna poke
Prep time: 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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

Preparation 25 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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If you’re a poke bowl lover, get ready for an explosion of flavors with this ultra-fresh tuna poke bowl, inspired by Hawaiian traditions but with a gourmet twist that makes all the difference! Every bite is a perfect balance of freshness, texture, and umami: sushi-grade tuna, cut into cubes and marinated in an addictive blend of Tamari soy sauce, toasted sesame oil, and a hint of honey for a subtle sweetness. Add a splash of lime juice for acidity, a delicate touch of sushi seaweed for that oceanic aroma, and the irresistible crunch of sesame seeds and finely diced green apple… Let’s just say this poke bowl is about to become a staple in your kitchen!

The tuna poke bowl checks all the right boxes: quick to prepare, ultra-healthy, and incredibly flavorful! Plus, it’s highly customizable. Swap the tuna for salmon to switch things up, boost the crunch with a crispy panko topping, or elevate the umami factor with an extra dash of fish sauce (Nuoc-mâm style). The beauty of poke bowls? They adapt to any craving—whether you’re on team sushi rice, quinoa, or crunchy salad base, there’s always a version that fits your vibe! 🔥🍣

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Fireworks in your mouth!

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🔥 Tips & Tricks for an Even More Decadent Tuna Poke Bowl!

🔥 Pro Tips

Ultra-fresh tuna is a must! Choose sushi-grade tuna, ideally from a sustainable source. If you can’t find tuna, fresh salmon works just as well!
Quick marinade, max flavor! Let the tuna marinate for 10 to 15 minutes to soak up all the flavors without the acidity overcooking it.
Add the green apple at the last minute! This keeps it crispy and fresh, preventing oxidation.
Texture boost! Sprinkle some toasted panko on top for an irresistible crunch.

🧊 Storage & Meal Prep

Marinated tuna = eat it fast! Once mixed with the marinade, tuna should be eaten within 24 hours for peak freshness.
Prepping ahead? Cut and prep all ingredients separately and assemble your poke bowl at the last minute.
Always soft rice! Store it in the fridge and warm it slightly before serving to keep it from drying out.

🥩 Customization & Variations

No tuna? Swap it for salmon, shrimp, or even marinated tofu for a veggie-friendly version.
Want more heat? Add a touch of sriracha or freshly grated ginger to the marinade.
Extra crunch! Try wonton chips, crushed cashews, or crispy fried onions—anything goes!

🍽️ Perfect Pairings

Vinegared rice – the classic base that soaks up all the marinade flavors.
Crunchy salad – for a lighter, refreshing version.
Soba noodles – for an original and gourmet twist.

Buckle up—this tuna poke bowl is about to become your new favorite meal! 🔥🍣

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Ingredients

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

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Preparation

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!

Frequently asked questions

Poke (pronounced POH-keh) means “to slice or cut” in Hawaiian, referring to the cubes of marinated sushi-grade fish that are then mixed with rice and topped with Asian-inspired sauces. While sushi and poké are similar in terms of the raw fish they contain, they are different in many ways.

Marinated tuna can be kept for up to 24 hours in the fridge, but it’s much better fresh!
Rice and vegetables can be stored separately in airtight containers for up to 3 days.
Panko or crunchy toppings should be added at the last moment to avoid softening.

Vinegared rice – the classic base that absorbs the marinade well.
Soba noodles or quinoa – for an original, nutritious twist.
Crunchy salad – for a lighter, more refreshing version.

Our sommeliers suggest

Gentil Hugel

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

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 this tuna poke bowl. With a 3% alcohol content, this beer makes an almost healthy pairing with the tuna poke! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!