Best 5 Tuna Poke Marinade Recipes

Tuna poke is a delicious and refreshing dish that is perfect for a summer meal. It is made with raw tuna that is marinated in a flavorful sauce, then served over rice or salad. The marinade typically includes soy sauce, sesame oil, green onions, and ginger, but there are many variations on the recipe. In this article, we will explore some of the best tuna poke marinade recipes, so you can create a dish that is sure to please your taste buds.

Here are our top 5 tried and tested recipes!

AHI POKE BASIC

Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories Appetizers and Snacks Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

Steps:

In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

TUNA POKE

Tuna Poke image

Provided by Food Network Kitchen

Categories appetizer

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 0

Ingredients

Steps:

Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and 1/2 teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Chef John's Hawaiian-Style Ahi Poke image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories Seafood Fish Tuna

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

AHI POKE

Ahi Poke image

Provided by Anne Burrell

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 to 1/2 cup soy sauce
1/2 tablespoon sambal oelek
1 teaspoon sesame oil
3 scallions, white and green parts separated, sliced thinly on the bias
2 cloves garlic, smashed and finely chopped
One 1/2-inch piece ginger, peeled and grated
1/2 white onion, such as Maui onion, julienned
1 pound ahi tuna, cut into 1/2-inch chunks
2 tablespoons chopped dry-roasted macadamia nuts

Steps:

Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.
Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.

TUNA POKE

Tuna Poke image

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.

Provided by Sam Sifton

Categories dinner, lunch, quick, seafood, appetizer, main course

Time 15m

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

Number Of Ingredients 9

Ingredients

1 1/2 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 1/2 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

Steps:

Carefully cut the tuna, against the grain, into thick planks of 3/4 inch, and then into 3/4-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
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.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 1 gram, Sodium 493 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

When selecting tuna for your poke marinade, choose high-quality, sushi-grade tuna. This will ensure that the fish is fresh and safe to consume raw.
Before marinating the tuna, be sure to cut it into small, bite-sized pieces. This will help the marinade to penetrate the fish more evenly.
The marinade for tuna poke can be customized to your own taste preferences. Feel free to experiment with different combinations of soy sauce, sesame oil, green onions, and other ingredients.
If you are using a spicy marinade, be sure to taste it before adding it to the tuna. This will help you to avoid overpowering the flavor of the fish.
The tuna poke marinade should be refrigerated for at least 30 minutes, but no longer than 24 hours. This will allow the flavors to develop and infuse the fish.
Serve the tuna poke immediately after marinating. It can be enjoyed on its own, or served over rice, salad, or in a wrap.

Conclusion:

Tuna poke is a delicious and versatile dish that can be enjoyed in many different ways. With its simple ingredients and easy-to-follow preparation, tuna poke is a great option for busy weeknight meals or casual gatherings. By following the tips and tricks outlined in this article, you can create a delicious and authentic tuna poke marinade that will impress your friends and family. So next time you're looking for a quick and easy meal, give tuna poke a try!