Tuna Poke

Guys, it’s summer and it is hot in Texas. It’s get-me-in-a-pool-right-now, I-could-fry-an-egg-on-the-sidewalk, get-your-kids-to-a-splashpad-ASAP kind of heat.  It’s that kind of heat where you don’t even want to turn on your oven or eat anything hot. Give me something cold and refreshing for dinner. Give me a recipe where I don’t have to turn on my stove or oven because my air conditioning is that precious right now. It’s this time of year that I find myself ordering gazpacho, tartare or poke anything if it appears on the menu. I don’t even have to look at the rest of the menu. Just give me the item that’s straight from the fridge.

Look no further for your go-to refreshing summer recipe. Tuna poke is a very simple dish that relies on a good quality tuna and fresh veggies like cucumbers, avocado and onion. I added some honey, soy sauce, sesame oil and sesame seeds to liven it up a bit. It’s that simple. No cooking. No oven. No stove. Just chop, mix and eat. And sit inside by the fan and enjoy all the cool things in life because here in San Antonio, we aren’t escaping this heat anytime soon.


Serves: 2 large servings (or 4 smaller appetizer servings)


10 ounces raw sushi-grade or sashimi-grade sushi, cut into 1/2 inch cubes
1/2 cucumber, diced
1 large avocado, diced
1/4 sweet onion, thinly sliced
4 teaspoons soy sauce
2 teaspoons sesame oil
1 teaspoon white and black sesame seeds, mixed
1 teaspoon honey
Optional: cilantro


  1. Combine tuna, cucumber, avocado, onion, soy sauce, sesame oil and sesame seeds in a bowl and mix gently.
  2. Garnish with cilantro and additional sesame seeds, and serve immediately.

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