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+ servings

Poke Tuna

A simple tuna poke made from sushi-grade fish. Serve it as an appetizer on cucumber rounds or as a delicious easy main dish.
Prep Time10 mins
Total Time10 mins
Course: Main Course
Keyword: tuna poke
Servings: 2 servings


  • 2 tablespoons tamari soy sauce or coconut aminos
  • 1 tablespoon sesame oil
  • 1 teaspoon peeled and grated fresh ginger use a microplaner
  • 3 tablespoons sliced green onions cut very thinly on the bias, green part only
  • 1 1/2 teaspoons finely chopped jalapeño
  • 1 avocado cut into 1/2-inch dice
  • 6 ounces sushi-grade tuna cut into 1/2-inch dice, keep chilled
  • 1 tablespoon black sesame seeds


  • In a medium-size glass or ceramic bowl, mix together the tamari, sesame oil, ginger and jalapeño. Set aside until ready to serve. The tamari mixtyre can sit at room temperature for up to an hour, or covered in the refrigerator for up to six hours. When ready to serve, add the diced avocado and tuna. Mix gently to combine. Sprinkle with sesame seeds. Serve immediately.
  • Do-ahead note: The tuna can be diced up to six hours in advanced, wrapped well and refrigerated.


Be sure to note the weight in ounces of your piece of tuna and adjust the remaining quantities accordingly. The weight of every piece of sushi-grade tuna varies, but most weigh between 6-10 ounces.