Stacia’s Poke Recipe

I make this recipe on vacation every year and pack it in individual Tupperware containers. We bring it on ice to the beach with chopsticks or pile it into lettuce cups, rather than serve it as a bowl. I’ve made it for a party and served it alongside homemade potato chips or endive leaves and it disappears immediately. I hope you enjoy it as much as I do.
Serves: 6
Active time: 15 minutes, passive time 2 hours


  • 4 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1 scallion, sliced thinly
  • 1 inch fresh ginger, grated
  • 1 tablespoon sesame seeds, toasted
  • 1 pound sushi grade tuna, sliced into ½ inch cubes


  1. Mix the first 4 ingredients together in a non reactive bowl, such as glass or ceramic bowl.
  2. Toast the sesame seeds gently in a small sauté pan, being careful not to burn them (when you start to smell them, they’re almost ready).
  3. Place the fish in the marinade and mix well. Add the sesame seeds and then place in the refrigerator for 2 hours. Serve chilled.