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Tuna Poke: recipe illustration
Salads & starters

Tuna Poke

Cubes of raw tuna marinated in soy sauce, sesame oil and spring onion, served cold. It is an iconic dish of the islands, with a fresh, crisp texture, perfect as a starter or on top of rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

258 kcal per serving

Protein
32.1 g
Carbohydrates
5.4 g
of which sugars
3.8 g
Fat
11.7 g
of which saturated fat
2.3 g
Fiber
1.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Keep the tuna in the fridge until the last moment, as it must stay very fresh.
  2. Cut the tuna into even 2 cm cubes using a sharp knife.
  3. Finely slice the white onion and the spring onions.
  4. In a bowl, mix the soy sauce, sesame oil and grated ginger.
  5. Add the tuna, white onion and spring onions, then mix gently.
  6. Leave to marinate for 10 minutes in the fridge, and no longer than 20 minutes to keep the texture.
  7. Sprinkle with toasted sesame seeds, adjust the seasoning and serve with the rice.

Variations and tips

Avocado version. Add 1 ripe avocado, cubed, just before serving for a creamier texture.

Making do with what you can find. If the tuna is not of sashimi quality, choose a fish specifically sold for eating raw, thawed in the fridge.

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Original Ecomely recipe.