Kitchen notes · a little help before you start
Tuna Poke
A bowl of tuna poke gives you cool, savory bites with plenty of texture. The onion and seaweed sit among the tuna, with a nutty topping to catch on your fork. Give everything a gentle turn together and enjoy the contrast in each mouthful.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Main course
- Primary protein
- Fish
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Keep the nuts moving
Stir the chopped candlenuts and sesame constantly as they toast so they reach a medium brown color evenly.
2. Cool the topping in a thin layer
Spread the toasted, salted nut mixture thinly on foil and let it cool before it goes over the poke.
3. Drain the prepared onion thoroughly
After its cold-water soak, drain and rinse the onion well, then remove extra water in the salad spinner as directed.
Get to know the ingredients
Pebble-size candlenuts
Chop the candlenuts into small pebble-sized pieces before toasting them with sesame seeds for the inamona topping.
Sweet onion slices
Slice the sweet onion thinly before its specified cold-water soak, then drain and rinse before adding to the tuna.
Cubed ahi tuna
The ahi is cubed before it joins the whisked sauce with seaweed and prepared onion for the poke mixture.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Tuna Poke
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Top with scallion and inamona
Add the finely chopped scallion and cooled inamona over the mixed poke; rice is an optional serving choice in the directions.
A little more help as you go
Salt follows the nut toasting
Add the Alaea salt once the nuts have browned, then stir before transferring the topping to foil to cool.
Mix the sauce before the tuna
Whisk sesame oil, soy sauce, sugar and hot sauce together first, then add the tuna, seaweed and onion.
A few questions you might have
Is the inamona mixed into the sauce?
It is made separately, cooled on foil and added as a topping with the chopped scallion after the poke is mixed.
Which tuna types are listed?
The ingredient specifies ahi tuna, with bigeye or yellowfin named, cubed for mixing with the sauce, seaweed and onions.
Is sambal the only hot sauce option?
Sambal oelek is listed with another Asian hot sauce allowed; whisk it into the sesame oil and soy mixture first.
Does the onion go straight into the poke?
It has a cold-water soak first, followed by thorough draining, rinsing and removal of extra water before mixing.
When do I add the seaweed?
It goes into the whisked sauce with the cubed tuna and prepared onion, before the scallion and nut topping.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: norecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
