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Tuna Poke with Furikake

Sushi-grade tuna lightly marinated in an Asian dressing and seasoned with our Furikake blend.

The word poke means “chunk” in Hawaiian. It is traditionally made with diced raw fish and is one of the main dishes of Native Hawaiian cuisine.

A white bowl with seaweed salad and tuna poke chunks topped with furikake seasoning

Ingredients for Tuna Poke with Furikake

1 pound of sushi-grade ahi tuna

3 tablespoons of soy sauce

1 tablespoon of sesame oil

1 tablespoon of rice wine vinegar

1 tablespoon of Furikake

1 teaspoon of honey

1 teaspoon of chili garlic sauce

4 scallions, both white and green stems

Seasoned rice, seaweed salad, and wasabi peas for serving. if desired.


Measure out 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice wine vinegar, a tablespoon of Furikake, 1 teaspoon of honey and one teaspoon of chili garlic sauce.

Slice up 4 scallions, both the white and green parts

Combine all ingredients in a mixing bowl and stir well; remove the ahi tuna from the fridge and cut into 1/2 inch cubes.

Add tuna to the marinade ingredients and toss carefully; chill for at least 20 minutes and up to 2 hours before serving.

For step-by-step instructions with photos, check out the Tuna Poke recipe on our food blog, Simply Sundays.

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