When a vacation feels out of reach, this Hawaiian-inspired Spicy Tuna Poke is my go-to for bringing sunshine to the table. Bright, fresh, and mildly spicy, this poke delivers big flavor with minimal effort and works equally well as an appetizer or a main-course bowl.
Poke (pronounced po-kay) is a signature of Native Hawaiian cuisine: small chunks of seafood or meat that are salted, marinated, and served chilled. Today the term most often refers to seafood served diced and seasoned to highlight the fish’s natural texture and flavor. This version draws on those classic island flavors while keeping the pantry list short and accessible.
Finding high-quality, sushi-grade tuna is the only ingredient that requires care. Look for yellowfin (ahi) or big-eye tuna with a firm texture and deep red color. If fresh sushi-grade tuna isn’t available, flash-frozen tuna that has been properly handled is an acceptable alternative. Your local seafood counter, Asian grocery store, or specialty market can usually point you to the best options—don’t hesitate to ask the fishmonger for sushi-grade tuna.
Ingredients: for the spicy tuna poke
- 3 tablespoons homemade mayo (or high-quality store-bought mayo)
- 2 tablespoons sriracha (adjust for heat preference)
- 2 tablespoons coconut aminos (or low-sodium soy sauce)
- 1 teaspoon toasted sesame oil
- 1½ pounds fresh yellowfin or big-eye tuna steak (sushi-grade)
- 1/2 cup very thinly sliced green onion
- 1/2 teaspoon kosher salt, plus more to taste
- Optional for serving: steamed rice (I used brown rice), thinly sliced radishes, avocado, diced cucumber, nori strips, thinly sliced jalapeño, microgreens
Step-by-step recipe
Step One: Make the marinade
In a large bowl, whisk together the mayo, sriracha, coconut aminos (or soy sauce), and toasted sesame oil until smooth and evenly combined. Taste and adjust the heat or salt as needed—remember the tuna will absorb flavors while chilling.
Step Two: Dice the tuna
Using a very sharp knife, trim any sinew and cut the tuna into small, even 1/4-inch cubes. Uniform pieces ensure consistent texture and even seasoning in every bite.
Step Three: Combine
Add the diced tuna, sliced green onion, and kosher salt to the bowl with the mayo mixture. Gently toss until each piece of tuna is evenly coated. Work carefully to avoid breaking up the cubes.
Step Four: Chill
Cover and refrigerate the poke for at least 30 minutes to let the flavors meld and the tuna chill. For convenience, you can prepare it up to 24 hours in advance—store tightly covered in the fridge and give it a quick stir before serving.
Step Five: Serve
Serve the spicy tuna poke over steamed rice or enjoy it on its own. Garnish with thinly sliced radishes, avocado slices, diced cucumber, nori strips, jalapeño, and microgreens for color, texture, and brightness. This poke is equally delicious in lettuce cups or wrapped with nori sheets for a hand-held bite.
Recipe details
- Prep time: 10 minutes
- Chill time: 30 minutes
- Servings: 4 people
FAQs
What kind of tuna should I use?
Choose sushi-grade yellowfin (ahi) or big-eye tuna from a reputable seafood counter. Look for firm flesh and a rich red color. If fresh sushi-grade tuna isn’t available, properly handled flash-frozen tuna is a safe alternative.
How far in advance can I make this poke?
Make the poke up to 24 hours ahead and keep it refrigerated in an airtight container. For best texture and flavor, consume within a day of mixing.
How else can I serve the poke?
Serve over steamed rice for a poke bowl, in lettuce cups for a lighter option, or on nori sheets as a hand roll. Add pickled vegetables, sesame seeds, or a squeeze of lime to vary the flavor profile.
Tips and notes
- Use a very sharp knife when cutting the tuna to get clean cubes and preserve texture.
- If you prefer less heat, reduce the sriracha or add extra mayo to mellow the spice.
- Substitute coconut aminos with low-sodium soy sauce or tamari if needed.
- Keep the poke chilled until serving to maintain freshness and texture.
This Hawaiian-inspired Spicy Tuna Poke is an easy, restaurant-quality dish you can make at home all summer long. Enjoy the bright flavors and simple preparation—and feel free to customize the garnishes to suit your taste.
Photography and styling credit: Eat Love Eats.