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Tuna Poké

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For 4 servings 

  • approx. 500g of raw tuna (or tofu)

  • 5 baby cucumbers, thinly sliced

  • 150g edamame beans 

  • 1-2 avocados, cut into cubes 

  • 3 stalks of spring onion, thinly sliced 

  • 4 servings of rice 


  • 4 tbsp soy sauce 

  • 2 tbsp sesame oil 

  • 2 tbsp olive oil 

  • 2 tbsp honey (or sweetener of choice) 

  • 1-2 tbsp Sriracha 

Optional Toppings:

  • Nori sheets, cut into thin strips using scissors 

  • Lime wedge 

  • Pickled ginger 

  • Sesame seeds 


  1.  Mix ingredients for the marinade and set aside. 

  2. Cut your tuna into small cubes using a sharp knife and the place in a bowl. Pour over the marinade and toss until the tuna is evenly coated. Cover with glad wrap and place in the fridge for no longer than 1 hour.                                                                                        If using tofu you can just pan fry them after they have marinated for 30 minutes. 

  3. Meanwhile cook your rice. I like to add a dash of rice wine vinegar to give it a more asian flavour but that is optional. 

  4. Prepare your veggies (thinly slice your cucumber, defrost your edamame, cut your avocado into small cubes and cut your spring onion thinly. 

  5. Once your rice is done assemble your bowls and top with extra marinade, pickled ginger, sesame seeds and a wedge of lime!

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