The original Hawaiian preparation: cubed raw tuna, soy, sesame oil, and scallions. No bowl, no rice, no distractions.
300 g
🍣 Sushi-grade Tuna ›
in 2 cm cubes
1/2
🧅 Onion ›
shaved paper-thin
Mise en place
Before you start
Prep checklist
Sushi-grade Tuna — in 2 cm cubes
Onion — shaved paper-thin
Toss the tuna gently with soy, sesame oil, onion, and most of the scallions. Rest 5 minutes in the fridge.
Taste and adjust — it should taste of the sea first, soy second.
Finish with sesame seeds, remaining scallions, and chili flakes. Serve cold, alone or over rice.
Poke predates the bowl trend by centuries — Hawaiian fishermen seasoned trimmed cuts right on the boat.
Afterwards
Keep, reheat & pair
Storage
Refrigerate components separately up to 3 days; dress and assemble just before eating.
Freezing
Salads and sandwiches don't freeze; soups freeze beautifully for 3 months.
Reheating
Soups reheat gently on the stove with a splash of water. Sandwiches and salads are best assembled fresh — store components separately.
Make ahead
Batch the components (proteins, dressings, grains) on Sunday; assemble in minutes all week.
Wine pairing
Something light and cold — a crisp white, a spritz, or iced tea.
Beer pairing
A crisp pilsner or wheat beer keeps lunch light.
On the plate
Serve it with
Sides
·
Kettle chips or a simple green salad
·
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
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