Our easy Albacore Tuna Poke recipe is a refreshing and flavorful dish that combines the delicate taste of raw tuna with a rich blend of savory and spicy seasonings. This recipe uses Japanese soy sauce and Bachan’s BBQ sauce for a balanced umami flavor, with a touch of sriracha to add heat. The poke is finished with fresh green onion, cilantro, and a sprinkle of sesame seeds for added texture. Whether enjoyed on its own or served over rice, this poke recipe is simple to prepare and perfect for anyone who enjoys fresh seafood with bold flavors.
Albacore Tuna Poke
Albacore Tuna Poke is a quick and easy way to enjoy fresh, raw tuna in a flavorful, marinated dish. The combination of soy sauce and Bachan’s BBQ sauce provides a well-rounded base, while the sriracha adds just the right amount of heat.
This dish is perfect for a light meal, a satisfying appetizer, or served with rice for a more filling option. Its minimal preparation makes it an excellent choice for those looking to prepare a delicious, elegant seafood dish with little effort.
Where to Source Raw Tuna For Poke
When sourcing tuna for poke, the most important factor is quality. Look for sushi-grade or sashimi-grade tuna, which ensures the fish has been properly handled and frozen to eliminate the risk of parasites. Traditionally, yellowfin or ahi tuna are preferred varieties due to their flavor and texture, making them ideal for raw preparations like poke, but this Albacore Tuna Poke was so delicious. I wouldn’t hesitate to make it many more times. Visit a reputable fish market or seafood counter, and ask the seller about the freshness and origins of the tuna. It should have a deep red color, smell clean (not fishy), and feel firm to the touch.
How To Prepare Freshly Caught Tuna For Poke
To prepare fresh tuna you caught for sashimi, follow these steps to ensure safety and quality:
- Bleed the fish immediately: As soon as you catch the tuna, bleed it by cutting the gills or tail. This removes blood from the flesh, improving taste and texture.
- Gut and clean the fish: After bleeding, gut the fish and rinse it thoroughly with clean seawater. Remove all internal organs to avoid contamination.
- Ice it down quickly: Place the cleaned tuna on ice immediately. Keep it cold to prevent bacterial growth. Ideally, the fish should be stored at around 32°F (0°C).
- Freeze the tuna: To ensure safety when eating raw, freeze the tuna according to FDA guidelines to kill parasites:
- At -4°F (-20°C) for 7 days or
- -31°F (-35°C) for 15 hours (flash freezing).
- Thaw properly: When you’re ready to prepare sashimi, thaw the tuna slowly in the refrigerator for 24 hours to preserve its texture.
- Slice the tuna: Once thawed, use a sharp knife to slice the tuna against the grain. Make thin, even cuts for sashimi-style presentation. Keep the slices cold until you’re ready to serve.
By following these steps, you can safely prepare fresh-caught tuna for sashimi while maintaining its flavor and texture.
Why you’ll love it!
- Simple to Prepare: Ready in minutes with minimal ingredients and effort.
- Rich in Flavor: Soy sauce and BBQ sauce balance savory and sweet, while sriracha adds spice.
- Fresh and Healthy: Made with raw albacore tuna and fresh herbs, it’s light and nutritious.
- Customizable: Add rice, vegetables, or other toppings to make it your own.
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Albacore Poke shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Raw Albacore Tuna
- Japanese Soy Sauce
- Bachan’s Japanese BBQ Sauce
- Olive Oil
- Sriracha Sauce
- Furikake
- Green Onion
- Fresh Cilantro
- Sesame Seeds
How to make Albacore Poke
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Cut the Tuna: Dice the albacore tuna into ½-inch cubes and place in a bowl.
- Mix the Sauce: Combine the soy sauce, Bachan’s BBQ sauce, olive oil, and sriracha.
- Marinate: Toss the tuna in the sauce mixture until evenly coated.
- Garnish: Top the tuna with furikake, chopped green onion, cilantro, and sesame seeds.
- Serve: Enjoy immediately as is, or serve over rice for a poke bowl.
FAQ
Can I store leftovers?
It’s best to eat the poke fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. The tuna may lose some texture after that.
Can I make this in advance?
You can prepare the sauce and chop the garnishes in advance, but it’s recommended to mix the tuna with the sauce just before serving to keep it fresh and firm.
What substitutions can I make?
Swap albacore tuna for ahi tuna or salmon. You can also adjust the spice level by adding more or less sriracha.
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Serve this with…
- Sushi Rice
- Seaweed Salad from Sift and Simmer
- Pickled Ginger
- Miso Soup
Albacore Tuna Poke is a perfect choice for a light yet flavorful meal. Its quick preparation, paired with the fresh ingredients and satisfying texture, makes it a versatile dish that can be served as a main course or appetizer. Enjoy the balance of umami, spice, and freshness with each bite.
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Albacore Tuna Poke
Ingredients
- 6 ounces raw albacore tuna
- 1 tablespoon Japanese soy sauce
- 1 tablespoon Bachans Japanese bbq sauce
- 1/2 tablespoon olive oil
- 1 teaspoon sriracha sauce
- 1/2 tablespoon furikake
- 1 teaspoon chopped green onion
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon sesame seeds
Instructions
- Cut your tuna into 1/2″ cubes.
- Place into a bowl.
- Mix together the soy, Bachan’s, olive oil, and sriracha. Toss with the tuna.
- Garnish with the nori, green onion, cilantro, and sesame seeds.