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Tuna Poke

Serves 4



  • 1 pound sushi-quality tuna (bluefin, never ahi), cut into bite-size cubes
  • 1/4 cup soy vinaigrette (see recipe below)
  • 1/4 cup chopped cilantro (optional)
  • pinch furikake
  • salt, finely ground pepper to taste
  • 1 cup seaweed salad
  • 1 mango cubed (ripe, but not mushy)
  • 1 ripe avocado cubed

Soy vinaigrette

  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup fish sauce (3 Crabs or Squid brands)
  • 2 1/2 cups canola oil


Whisk all ingredients for soy vinaigrette together in a small bowl. Refrigerate until needed.

  1. Place tuna chunks in a medium bowl, toss with chopped cilantro if using.
  2. Add soy vinaigrette, mix gently.
  3. Add a pinch or two of furikake. Add salt and pepper to taste.
  4. Using a 1 1/2-inch diameter plastic or metal food tube (available at kitchen supply outlets), layer about 1/2 inch of each ingredient into the tube (in order, bottom to top): seaweed salad (can be switched with avocado for a different look); mango; tuna; avocado. Tamp down slightly to insure a nice cylinder when you remove the tube.
  5. Place tubed poke on plate, gently lift off tube so cylinder stays upright. Splash with soy vinaigrette.