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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.

Hudson Valley Restaurant Week is back this April 8-21!