Tuna Poke With Avocado

Tuna Poke With Avocado

A few years ago, my friend Kajsa Alger, chef-owner at the time at Street restaurant in Los Angeles, brought tuna poke (pronounced “PO-kay”) to a party at my house.

Poke is a simple preparation of raw fish, but it’s entirely different from sashimi and ceviche. My friend’s poke featured chunks of the freshest ahi tuna dressed in soy sauce and sesame oil, slivers of green onion, and a dusting of toasted sesame seeds.

It’s so simple to make at home. When shopping for fish, make sure to ask for sushi-grade fish. It should be the freshest catch, brought to the market that day.

Since poke is raw fish, keep it refrigerated and buy it the day you plan to eat it.

To make this tuna poke, start by whisking together a simple four-ingredient dressing. The one we use in this tuna poke recipe includes soy sauce, sesame oil, green onions, and serrano chile.

Then, use a sharp knife to slice the fish into bite-sized chunks. Toss it with the soy dressing and you’re almost done.

Poke can be eaten right away, but if you let it marinate in the refrigerator for about an hour, it’ll taste even better. When you’re ready to eat, simply add chunks of avocado and sprinkle on some sesame seeds.

Want to make this a grab-and-go meal? Spoon some poke onto a sheet of nori (dried seaweed) and roll it up like a burrito.

Tuna Poke with Avocado | BeachbodyBlog.com
3.59 from 12 votes

Tuna Poke With Avocado

This tuna poke is inspired by the classic poke dishes of Hawaii.
Prep Time 1 hr 20 mins
Cook Time 0 mins
Total Time 1 hr 20 mins
Servings 4 servings, 1 cup each
Calories 269 kcal


  • ¼ cup reduced-sodium soy sauce
  • 4 tsp. toasted sesame oil
  • 4 green onions, thinly sliced
  • 1 medium serrano (or jalapeño) chile, seeds and veins removed, finely chopped
  • 1 lb. sashimi grade tuna, cut into 1-inch cubes
  • 1 Tbsp. toasted sesame seeds
  • 1 medium avocado, cut into cubes


  1. Combine soy sauce, oil, green onions, and serrano in a medium bowl; whisk to blend.
  2. Add tuna to soy sauce mixture; blend until well coated. Refrigerate, covered, for at least one hour.
  3. Add sesame seeds and avocado to tuna mixture; toss gently to blend.
  4. Divide tuna mixture evenly between four bowls; serve immediately.
Nutrition Facts
Tuna Poke With Avocado
Amount Per Serving (1 serving)
Calories 269 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 51mg17%
Sodium 480mg21%
Carbohydrates 7g2%
Fiber 4g17%
Sugar 1g1%
Protein 29g58%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
1 Red
1 Blue
1 tsp.


If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Photo by Kirsten Morningstar