Hawaiian · Lunch · All year
Classic Tuna Poke
4.6 · community
15m
Prep
0m
Cook
Easy
Level
280
Energy
The original Hawaiian preparation: cubed raw tuna, soy, sesame oil, and scallions. No bowl, no rice, no distractions.
What you need
Ingredients
Servings
2
Before you start
Mise en place
Equipment
Chef's knife
Cutting board
Large bowl
Prep checklist
Sushi-grade Tuna — in 2 cm cubes
Scallions — sliced
Sesame Seeds — toasted
Onion — shaved paper-thin
3 steps
Method
1
Toss the tuna gently with soy, sesame oil, onion, and most of the scallions. Rest 5 minutes in the fridge.
5 min — timer available in cooking mode
2
Taste and adjust — it should taste of the sea first, soy second.
3
Finish with sesame seeds, remaining scallions, and chili flakes. Serve cold, alone or over rice.
From the pass
Chef's notes
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
A cup of soup
Quick-pickled vegetables
Garnish
Flaky salt and cracked pepper
A drizzle of good olive oil
Fresh soft herbs
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
2
Bitter
1
Umami
3
Heat
0
Per serving
Nutrition
280
kcal
32g
protein
8g
carbs
13g
fat
3g
fiber
520mg
sodium
Just for you
Your notes
Understand it
Lessons behind this dish
Keep exploring
Related