Spicy Tuna Poke Salad


Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Poke is a ridiculously healthy raw fish salad that’s tossed in a tangy, spicy dressing with crisp sweet onions and tropical fruit. It originated in Hawaii, which may not be situated in Asia, but does produce world-class Japanese-influenced dishes. Serve as a sophisticated starter on its own or add a spoonful of rice alongside for a main.

Prep 20 minutes


  • 300 g (10½ oz) ruby red tuna
  • 1 small sweet onion
  • 1 baby cucumber
  • 4 spring onions (scallions), green part only
  • 1 mango
  • 8 red or 1 small watermelon radish
  • 1 tbsp togarashi or furikake spice mix

Poke Dressing

  • 2 tbsp Japanese light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp yuzu juice
  • cooked rice sprinkled with togarashi or furikake spice mix, to serve


Dice the tuna into 1 cm (½ inch) cubes and place in a bowl.

To make the poke dressing, in a medium bowl mix together the soy, sesame oil, honey, vinegar and yuzu juice.

Dice the sweet onion and cucumber, finely slice the spring onion, chop the mango and julienne the radishes and add them to the tuna. Pour the dressing over the salad. Gently mix together.

Arrange the tuna mixture on four plates, place some of the julienned radishes alongside and then sprinkle with the furikake or togarashi. Serve with cooked rice to pass around.