Tuna Poke

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 30 min
  • Yield: 6 to 8 servings
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2 pounds sushi-grade ahi tuna, cut into 1/2-inch cubes

1/4 large sweet onion, halved and julienned

1/4 English cucumber, halved and thinly sliced (about 1 cup)

1 jalapeño pepper, thinly sliced

1/4 cup soy sauce

2 tablespoons rice wine vinegar

1 tablespoon grated peeled fresh ginger

1 teaspoon sambal oelek

1 teaspoon toasted sesame oil

1 tablespoon packed light brown sugar

4 scallions, sliced

Vegetable oil, for frying

8 wonton wrappers, halved into triangles Kosher salt


  1. Make the poke: Mix the tuna, onion, cucumber and jalapeño in a large bowl.
  2. Puree the soy sauce, vinegar, ginger, sambal, sesame oil and brown sugar in a blender, scraping down the sides, 1 minute. Add to the tuna; toss. Refrigerate 15 minutes.
  3. Meanwhile, make the wonton chips: Heat 2 inches of vegetable oil in a Dutch oven until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the wonton wrappers until golden, about 2 minutes. Drain on paper towels; sprinkle with salt.
  4. Divide the poke among glasses or bowls. Top with the scallions and wonton chips.