Tuna Poke

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2-3 as an appetizer

  • 1 lb. sashimi grade tuna cut in 1 inch cubes
  • 1/4 cup Maui onions (or sweet onion like vidallia) chopped
  • 3 scallions finely sliced- use part of green part
  • 1/4 cup soy sauce- use Japanese it’s lighter salt than U.S. soy sauce
  • 1 t oyster sauce
  • 1 t  brown sugar
  • 1 t sriracha (or to taste)
  • Pinch of Hawaiian sea salt or kosher salt
  • 1 T toasted macadamia nuts finely chopped (toasted, see below)
  • 2 t toasted sesame seeds
  • 1 t sesame oil
  • A not traditional but nice addition if you’d like is to add about 2 T wakame salad—coarse chop – available at Monahan’s

Roast macadamia nuts at 325º for 8-10 minutes until lightly browned, tossing occasionally. Once cooled, finely chop.

Mix soy sauce, oyster sauce, brown sugar, sriracha & sesame oil in a mixing bowl. In a separate bowl combine tuna cubes, onions, scallions, sesame seeds, salt, macadamia nuts & wakame salad if using. Gently toss in the liquid ingredients to just coat the tuna. Serve immediately or chill in the fridge for 1/2 hour.


Monahan's Seafood

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