Spicy Ahi Tuna Poke 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Mar 22, 2019

The easy sauce for this poke is one reason why the dish is popular all over Hawaii. Use the best-quality tuna you can find, which may, in fact, come frozen at Asian markets.

The recipe also works well with cooked crab, imitation crab or quickly poached scallops.

Cookbook author Martha Cheng likes to serve cool poke over hot rice.

Make Ahead: The poke mixture can marinate in the refrigerator for up to 1 day.

Where to Buy: Reddish-orange masago (capelin fish roe) is available at Asian markets such as Hana in the District, and online.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 pound fresh tuna, preferably sashimi-grade, cut into 3/4-inch pieces (see headnote)
  • 1/2 cup thinly sliced scallion greens (crosswise; from 3 or 4 scallions)
  • 1/4 cup mayonnaise
  • 1/4 cup capelin fish roe (masago; see headnote)
  • 1 tablespoon plus 1 teaspoon Sriracha
  • 1 teaspoon soy sauce
  • 1/2 teaspoon fine sea salt, or more as needed


Combine the tuna, scallion greens, mayo, fish roe, Sriracha, soy sauce and salt in a mixing bowl. Fold gently until thoroughly blended.

The poke is ready to eat, but it can be covered and refrigerated for up to 1 day. (If you plan to eat it later, taste for salt before serving.)

Serve in bowls.

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Recipe Source

Adapted from "The Poke Cookbook: The Freshest Way to Eat Fish," by Martha Cheng (Clarkson Potter, 2017).

Tested by Bonnie S. Benwick.

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