Tuna Poke

March 15 2020

With so many poke shops opening up in our area, you would think that it would be so much easier to just go and pick some up, rather than figure out how to make your own.  But, I'm here to tell you that if you want truly authentic, sushi-grade tuna poke, you must try this recipe!

There is much discussion about what makes poke authentic, and folks from Hawaii are very militant about it!  The simpler, the better.  Toppings?  Are you kidding?  But, my suggestion is that it's your taste buds...do what makes them happy.  And, this recipe makes my taste buds sing!!  (Can that be?)

There are a couple of ingredients that make this simple recipe really stand out:  two different types of dried seaweed (both of which can easily be ordered through the Featured Products section below).  You don't need much of either of these, but I highly recommend that you pick them up.  They really make this poke special!

The most important ingredient is the freshest sushi-grade tuna.  We're lucky in Phoenix that we have a wonderful fishmonger.  Nelson's Meat and Fish has the most stunning array of fresh fish, seafood and meats you could imagine.  And the team there is friendly and service-oriented.  So, when I see fresh tuna, I'm buying!  And, I'm making poke!

Once you try this recipe and see just how simple it is and taste how incredibly good it is, you will never bother with a poke shop again!

Featured  Products~~click on photo below to shop~~

Featured  Products~~click on photo below to shop~~

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Tuna Poke

Serves 4 as a starter, 2 as a main course


2 tsp dried wakame (see Featured Products)

1 tsp dried hijiki (see Featured Products)

12 ounces raw sashimi-grade tuna, cut into 1/2-inch cubes

3 ounces sweet onion, such a Maui or Vidalia, cut into 1/4-inch dice

1 scallion, thinly sliced

1 tsp white or black sesame seeds, or a mix

1 tbsp soy sauce

2 tsp toasted sesame oil

1 tsp honey

Crushed red pepper, to taste (optional)

Kosher salt

Steamed Rice (if serving as a main course)


Place wakame and hijiki in separate small bowls.  Cover with boiling water and let rest until rehydrated and tender, about 5 minutes.  Drain and press with paper towels.  Roughly chop wakame.  Add wakame and hijiki to a large bowl.


Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey and crushed red pepper (if desired) to bowl.  Season with a small pinch of Kosher salt and gently fold to combine.  Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired.  Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.

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