Spicy Tuna Poke uses fresh tuna and a few common ingredients for an amazing flavor. This is all we eat when we are in Hawaii and now we can make it home.
This recipe made me feel really good because as Aaron was eating it he said, "I think it is just amazing that we are thousands of miles away from Hawaii and I am sitting here eating poke, just like we were there." Exactly. Food connects us---to our past, to our culture, to family and friends and our planet. Food is pretty powerful.
Spicy Tuna Poke which just so happens to be both Aaron and Sawyer's favorite. I am a fan of the basic tuna poke but they love this one with its spicy sauce. While on the mainland, poke bowl places have opened up seemingly everywhere, with a little bit of fish and all kinds of other toppings. In Hawaii, the star of the show is the fish and the complex flavors of the sauce. No pineapple on top. No edamame. We would either eat it straight out of the bowl with a cold beer or with a nice big portion on top of Japanese white rice.
- fresh, sushi grade tuna
- sesame oil
- Sriracha sauce
- hot pepper flakes
- kosher salt
- sweet onion
- green onion
How to Prepare
For tips on buying the best possible fish, see this post. The better quality fish you buy, the better the outcome.
Once you have a good block of tuna, cut it into cubes.
Toss the cubes of fish with the thinly slicked onions and 1 Tablespoon of the toasted sesame oil. Add the mayonnaise, Sriracha sauce and water. I like to add an additional tablespoon of sesame oil when I add the salt. For best results, let the flavors settle together in the refrigerator before serving.
As I mentioned, serve on a bowl of sushi rice or just enjoy as it is.
Spicy Tuna Poke Recipe
- 1 pound fresh tuna steak cut into small cubes.
- ¼ onion sliced thinly
- ¼ cup mayonnaise
- ⅛ cup Sriracha sauce
- ½ Tablespoon sesame oil
- 1 teaspoon water
- 1 teaspoon kosher salt
- 1 tablespoon toasted sesame seeds
- 1 tablespoon flying fish roe if you can find them, definitely not required
- ¼ cup diced cilantro
- Once the fish is cut into small cubes, place them in a bowl.
- Add the mayonnaise, Sriracha sauce, salt, sesame oil, water and roe.
- Gently fold together until combined.
- Refrigerate for at least 30 min.
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