Tuna poke

  • Preparation 25 min
  • Servings 4
  • Freezing I do not suggest



  • 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!