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Spicy Tuna Poke Bowl

Recipe by Tobie Puttock

Serves four.

  • 2 teaspoons dried wakame (available from Japanese grocer)
  • 1 teaspoon dried hijiki (available from Japanese grocer)
  • 300g sashimi grade tuna, cut into 2cm cubes
  • 80g shallot, finely diced
  • 1 spring onion, finely sliced
  • 1 teaspoon white sesame seeds
  • 4 teaspoons soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon honey
  • dried and crushed chili sea salt
  • steamed rice for serving
  • 2 avocados for serving
  1. Pop the wakame and hijiki in separate bowls and cover each with boiling water to let rehydrate for about 5 minutes. Drain and squeeze to remove all moisture. Roughly chop wakame and add to a large mixing bowl along with the hijiki.
  2. Add to the bowl the finely diced shallot, spring onion, sesame seeds, soy sauce, sesame oil, honey, chili (if using) and season with a pinch of salt.
  3. Use a spoon to very gently fold the ingredients over each other to combine.
  4. Have a taste and adjust with soy, sesame and honey until it’s awesome.
  5. Serve your spicy tuna poke with steamed rice and diced/ sliced avocado.

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