Shoyu Poke

Chilled cubes of tuna, drizzled with a sheen of soy sauce and sesame oil, and flecked with green onions and shards of macadamia nuts: Such are the pleasures of poke. Poke is almost too easy to prepare. This classic tuna-shoyu version can get you started. But don't be shy about changing things up and playing with different seafood — salmon works well — and seasonings. Just be sure to use the freshest fish possible.


  • 1 lb very fresh raw tuna

  • ¼ cup high-quality soy sauce

  • 2 tsp sesame oil

  • 2 scallions, finely sliced

  • ¼ cup finely chopped toasted macadamia nuts

  • Sea salt to taste

  • Steamed rice for serving


  1. Cut tuna into ¾-inch cubes, removing any tough white tendons.

  2. Toss with soy sauce, sesame oil, most of the scallions, and most of the nuts, and season to taste with salt. (Depending on the saltiness of your soy sauce, adding salt may not be necessary.)

  3. Marinate in the refrigerator, covered, for 30 minutes to 3 hours, and let sit at room temperature for 20 minutes before serving.

  4. Top with remaining scallions and nuts, and serve over warm rice. (Note: Serves 2-4)

The Poke Variations:

  1. Crunchier: Add diced cucumber.

  2. Richer: Mix in diced avocado, coconut milk, or mayonnaise.

  3. Funkier: Add chopped kimchi.

  4. Spicier: Sprinkle in chili sauce or grated fresh ginger.

  5. Meatier: Grill, char, or sear the fish before marinating.

  6. Heartier: Serve it on warm grains like quinoa or farro instead of rice.