Tuna Poke Recipes

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TUNA POKE BOWLS



Tuna Poke Bowls image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups sushi rice
Kosher salt
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 cup frozen shelled edamame
3 scallions, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated peeled fresh ginger
1 pound sushi-grade tuna, cut into 1/2-inch cubes
1/2 English cucumber, peeled and finely chopped
Toasted sesame seeds, for topping

Steps:

  • Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
  • Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
  • Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.
  • Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.

TUNA POKE



Tuna Poke image

This is a dish that comes from Long Island, New York, not the Big Island of Hawaii, a Northeastern take on a Pacific classic. I've made it with Atlantic bonito caught offshore and yellowfin tuna bought at the market, the meat trimmed, cubed and mixed with sesame oil and soy sauce, a little chile-garlic sauce and lot of chopped scallions. I top the salad with roasted macadamia nuts and a few vigorous shakes of furikake, a Japanese seasoning that is made of sesame seeds, dried fish and seaweed, salt and sugar. It makes for about the most delicious eating in the world.

Provided by Sam Sifton

Categories     dinner, lunch, quick, seafood, appetizer, main course

Time 15m

Yield 4 to 6 servings for dinner; 8 to 10 as an appetizer

Number Of Ingredients 9

1 1/2 pounds sushi-quality tuna loin, thick-cut
1 small red onion, peeled and sliced very thin
4 scallions, trimmed and both green and white sections thinly sliced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon mirin (sweet Japanese rice wine)
1 teaspoon chile-garlic sauce, or to taste
1 1/2 tablespoons furikake (a dry Japanese seasoning made of a mixture of dried fish and seaweed, sesame seeds, salt, sugar and other ingredients) or sesame seeds, or to taste
1 cup roasted macadamia nuts, optional

Steps:

  • Carefully cut the tuna, against the grain, into thick planks of 3/4 inch, and then into 3/4-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
  • Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
  • Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 493 milligrams, Sugar 1 gram, TransFat 0 grams

AHI POKE BASIC



Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories     Appetizers and Snacks     Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

Steps:

  • In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

TUNA POKE



Tuna Poke image

Easy and delicious tuna poke.

Provided by mclairethev

Categories     Seafood     Fish     Tuna

Time 15m

Yield 4

Number Of Ingredients 11

½ cup low-sodium soy sauce
2 tablespoons mirin
1 tablespoon toasted sesame seeds
1 small shallot, cut into strips
3 cloves garlic, crushed
1 teaspoon freshly grated ginger
1 teaspoon sesame oil
1 teaspoon red pepper flakes
1 teaspoon sriracha sauce
1 pound sushi-grade tuna, cut into small cubes
1 avocado, chopped

Steps:

  • Combine soy sauce, mirin, sesame seeds, shallot, garlic, ginger, sesame oil, red pepper flakes, and sriracha sauce in a medium bowl. Whisk well. Add tuna and avocado; stir gently to coat with marinade.

Nutrition Facts : Calories 272.7 calories, Carbohydrate 12 g, Cholesterol 51.1 mg, Fat 10.9 g, Fiber 4 g, Protein 30 g, SaturatedFat 1.5 g, Sodium 1165.9 mg, Sugar 3.5 g

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Top Asked Questions

What's the best way to cook tuna poke?
Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste. Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill.
What to serve with ahi tuna poke Bowl?
Inspired by the classic Hawaiian dish, this ahi tuna poke recipe is light and healthy, featuring fresh raw tuna marinated with soy, sesame and onion. You'll love how quick and easy it is to make. Serve over rice with sliced cucumber for a meal, or serve it on rice crackers for a simple appetizer.
How big do you cut tuna to make ahi poke?
Using a sharp knife, cut the tuna into 1-inch cubes. Place in a large bowl. (Image credit: Quentin Bacon) Food is everything. I think about it, talk about it, dream about it, and eat it.
How long to refrigerate tuna poke Bowl?
Add the diced fish to the bowl and gently mix with the sauce. Cover and refrigerate the poke for 30 minutes to allow the flavors to seep into the fish before serving it over rice. You don’t have to be a sushi chef to cut your tuna for poke, but you do need a sharp knife.

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