Tuna Poké

Today we’re talking poké, people. Not only is it fun to say (FYI – it’s pronounced POH-keh), it’s delicious, healthy, and ridiculously easy to put together.

I know this is the second post I’ve put up in the past couple of weeks involving chopsticks (see sesame shrimp soba noodles) but as previously discussed, I am now completely obsessed with toasted sesame oil, and just happened to come into possession of a few sashimi grade tuna steaks last week. Also, soba noodles are Japanese in origin whereas poké is totally Hawaiian. So, variety.


Thank you, takeout, for my extensive chopstick collection!

This recipe was adapted from a reader’s recipe on Cakies! Find the original here.

You’ll need:

  • 1 sashimi-grade tuna steak, cubed
  • 4 green onions or chives, sliced
  • 1/4 cup macadamia nuts, finely chopped
  • 1 avocado, cubed
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon hot chili oil
  • 2 tablespoons soy sauce
  • 2 tablespoons black and tan sesame seeds, toasted
  • 1/2 cup brown sticky rice (I used Annie Chun’s)
  • 1 teaspoon red pepper flakes
  • Sea salt

The smaller the cubes of tuna the better IMO.


Then cover it with all of the toppings.

Directions (…could not be easier):

  • Cook your sticky rice according to package directions.
  • While the rice is cooking, warm a skillet over high heat and add your sesame seeds for a few minutes until they are nice and toasty.
  • Combine all other ingredients except for salt and red pepper flakes, and toss.
  • Serve the poké over rice, topped with sesame seeds, salt and red pepper flakes.


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