Tuna poke — the Hawaiian raw tuna salad — is a bright, refreshing staple for spring and summer meals. These Tuna Poke and Sesame Kale Salad Bowls combine classic poke flavors with a hearty sesame-kissed kale salad to create light, satisfying bowls you can assemble at home in minutes.
Poke is everywhere in Hawaii: restaurants, farmer’s markets, family gatherings and grocery delis. At its core, poke is simply well-seasoned raw fish mixed with a few complementary ingredients, so it’s easy to make at home if you can source high-quality sushi-grade tuna. Local fish markets, Asian grocery stores, or the freezer section of specialty grocery stores often carry frozen sushi-grade tuna. If you prefer, ask your fishmonger to help you choose the freshest option available. A brief chill in the freezer for 10–15 minutes makes the tuna firmer and easier to dice cleanly.
These bowls are ideal for warm-weather lunches by the pool, light dinners or meal-prep for the week. The sesame-lime kale gives a pleasant bite and a tangy balance to the rich, umami-packed tuna. The recipe is flexible: feel free to adjust the heat, herbs or salty notes to suit your taste. Serve with lime wedges for a final squeeze of brightness, and garnish with toasted sesame seeds for texture and aroma.
- 1 bunch green kale
- 2 tbsp. olive oil
- 1 tsp. sesame oil
- 1 lime, juiced
- 2 tbsp. coconut aminos
- 2 tbsp. rice vinegar
- Salt and pepper to taste
- 1 tbsp. toasted white sesame seeds
- 1 lb. sushi-grade tuna
- 4 sheets seaweed snacks (nori), roughly chopped
- 4 scallions, thinly sliced (white and green parts)
- 2 tbsp. fresh chopped cilantro
- 1/2 cucumber, peeled and diced
- 1/2 avocado, diced
- 1/2 jalapeño, seeded and finely diced
- 2 tbsp. olive oil
- 2 tbsp. coconut aminos
- 1 tsp. freshly grated ginger
- 1 clove garlic, minced
- Zest of 1 lime
- Kosher salt to taste
- Remove the kale leaves from their stems and discard the stems. Roughly chop the leaves into bite-sized pieces, then place them in a bowl with the olive oil, sesame oil, lime juice, coconut aminos, rice vinegar and a pinch of salt and pepper. Toss thoroughly so the dressing coats the kale evenly. Chill in the refrigerator for at least 20 minutes to allow the flavors to meld — the salad keeps well and can be left to marinate for several hours or even a day.
- While the kale marinates, dice the tuna into small, uniform cubes using a very sharp knife. For easier, cleaner cuts, you can firm the tuna in the freezer for 10–15 minutes beforehand. Place the diced tuna in a large mixing bowl along with the chopped cucumber, avocado, scallions, jalapeño, seaweed and cilantro, but do not toss them together yet.
- In a small bowl, whisk together the olive oil, coconut aminos, grated ginger, minced garlic and the zest of half a lime. Pour this dressing over the tuna mixture and gently toss with a spoon until the tuna is evenly coated. Taste and adjust seasoning with kosher salt or more coconut aminos if you prefer a stronger savory note. Let the poke sit in the refrigerator for about 10 minutes to let the flavors develop before serving.
- To assemble, divide the kale salad among four bowls and top each portion with a generous scoop of tuna poke. Sprinkle toasted white sesame seeds over the bowls and serve immediately with lime wedges on the side. These bowls are delicious on their own, or paired with steamed rice, quinoa or a bed of mixed greens for variation.