Tuna Poke

By Sam Sifton

Published October 2, 2018

  • Paola & Murray for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Angharad Bailey.
Media 1 of 1
Total Time
15 minutes
Rating
4(1,854)
Comments
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This is a dish that comes from Long Island, New York, not the Big Island of Hawaii, a Northeastern take on a Pacific classic. I’ve made it with Atlantic bonito caught offshore and yellowfin tuna bought at the market, the meat trimmed, cubed and mixed with sesame oil and soy sauce, a little chile-garlic sauce and lot of chopped scallions. I top the salad with roasted macadamia nuts and a few vigorous shakes of furikake, a Japanese seasoning that is made of sesame seeds, dried fish and seaweed, salt and sugar. It makes for about the most delicious eating in the world.

Featured in: Tuna Poke Gets an East Coast Makeover

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Ingredients

Yield:4 to 6 servings for dinner; 8 to 10 as an appetizer

  • 1 ½ pounds sushi-quality tuna loin, thick-cut

  • 1 small red onion, peeled and sliced very thin

  • 4 scallions, trimmed and both green and white sections thinly sliced

  • 3 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon mirin (sweet Japanese rice wine)

  • 1 teaspoon chile-garlic sauce, or to taste

  • 1 ½ tablespoons furikake (a dry Japanese seasoning made of a mixture of dried fish and seaweed, sesame seeds, salt, sugar and other ingredients) or sesame seeds, or to taste

  • 1 cup roasted macadamia nuts, optional

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings for dinner)

6 grams carbs; 44 milligrams cholesterol; 328 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 3 grams fiber; 493 milligrams sodium; 31 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Carefully cut the tuna, against the grain, into thick planks of ¾ inch, and then into ¾-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.

  2. Step 2

    Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.

  3. Step 3

    Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.

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Ratings

4 out of 5
1,854 user ratings
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Comments

John Neill

I honestly think you can do better than use Furikake & store chilli sauce. Try toasted sesame seeds + shredded seaweed better ( no sugar) as would be using finely chopped Thai Birds Eye red pepper to taste. Adding diced firmly-ripe avocado together with the clever already-directed macadamia nuts (toasting unecessary) ...A slight smashing even better! Final genius would be juice of 1/2 lime -the acid gives dazzling focus! Salmon great alternative too! - though both fish always sushi-grade.

Fionn

Catfish are bottom-feeders, and consume potentially more toxins that have settled to the bottom. This is made more dangerous by not cooking the catfish (catfish is safer to eat when cooked, not raw). Tuna swims freely and does not eat from he ocean floor. It is much safer to eat raw -- and you'll note the fish in this recipe isn't cooked; it's uncooked, sashimi-style.

Brit from Maui

I like to dress this up even more by adding diced avocado, finely chopped celery and a splash of lime ponzu sauce. And I prefer lots of fine-chopped scallions instead of red onion. Have not tried with miring but I would worry about having too much sweet.

Craig Burdick

Sam is correct. About the best eating in the world. Thank you.

A M

This dish needs some sort of acid.

LizzieMac

Do yourself a favor, add some fresh garden jalapeno (just one, chopped) and some Red Clay Chile Crisp. It's slap yo' mama good. Totally addictive. Otherwise, as written. Summer staple when it's hot outside.

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