Easy Tuna Poke Salad
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This quick and Easy Tuna Poke Salad comes together in a flash with fresh or frozen ahi tuna steaks, a handful of pantry ingredients, and some fresh chopped aromatics. Serve in Poke bowls, or as a dip for wonton chips!JUMP TO RECIPE
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What kind of tuna do I get?
You want VERY fresh or frozen at sea sushi quality ahi tuna steaks when making poke. Look for brightly colored flesh, with minimal white steaks in the meat.
I get my tuna steaks frozen from Aldi, and they are super tasty and safe. When I know I want to make poke- I thaw them overnight in the fridge. To thaw the tuna, always remove the fish from the vacuum packaging and transfer to an airtight container or resealable bag.
When you’re ready to make the poke, use a very sharp knife to cut the steaks into small, uniform pieces. I like mine about 1/2,”
And while you can certainly go all Ina Garten and visit your local fishmonger for ultra-fresh tuna- don’t be afraid to use frozen! Mr. Bingo and I eat this poke on the reg, and have never had a single issue. If you buy the right frozen and it’s from a trusted source and frozen solid- you’re good to go.
Making the marinade for the tuna
To make the marinade for the tuna, you will need:
- a few scallions/green onions.
- A little bit of red onion.
- A little bit of fresh jalapeno.
- Toasted white sesame seeds.
- Low sodium soy sauce, or coconut aminos (if you prefer).
- Sesame oil.
- Rice vinegar. I’ve used plain and seasoned- both work well for this recipe!
- Sambal olek chili paste. A little goes a long way, but add more to taste if you like things extra spicy.
- A bit of honey, to balance everything out.
All you need to do is a little bit of veggie prep, then whisk everything together until it’s well combined. Add the chopped tuna and pop it in the fridge. In 30 minutes, you’ve got some delightful tuna poke!
Chill, then serve
This dish is made with raw fish, so keeping everything chill is key. Keep the whole dish or container in the fridge until you’re ready to eat, and don’t leave it sit out too long. It’s best to eat the poke within 48 hours time MAX, 24 is better (if it lasts that long).
Want to give this recipe a try?
If you make my Easy Tuna Poke Salad, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Easy Tuna Poke Salad
- 12 oz fresh or frozen sushi quality ahi tuna steaks, cut into small 1/2” cubes
- 3 green onions, sliced thinly
- 1 tbsp finely chopped red onion
- 1 tsp finely chopped jalapeño, seeds removed
- 1/2 tsp toasted white sesame seeds
- 1/4 cup low sodium soy sauce
- 2 tbsp sesame oil
- 1 1/2 tbsp rice vinegar
- 1 tsp sambal olek chili paste
- 1 tsp honey
- Add all marinade ingredients to a medium mixing bowl, and whisk well to combine. 2. Cut tuna into small cubes and toss in the marinade. Cover bowl with plastic wrap, or transfer to an airtight container. 3. Refrigerate for at least 30 minutes and up to 1-2 hours before serving. 4. Best if eaten eaten within 48 hours. Keep chilled. Serving suggestions: Rice bowl, cauliflower rice bowl, with wonton chips.
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Hi, I’m Sharon!
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