• Facebook - White Circle
  • Instagram - White Circle
  • Google+ - White Circle

Join our newsletter to receive 10% off your next order

  • Christine Millar

Seared Tuna Poke Using a Blow Torch (Ahi Poke) with Tamari & Seaweed Roasted Seeds

Updated: Nov 1, 2019

Poke is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course. Commonly it’s raw fish marinated in soy sauce and sesame oil then tossed with sesame seeds and seaweed. This recipe has an Hawaiian twist, with seared tuna instead of raw fish. Finish your poke bowl off with Something to Crow About Tamari and seaweed roasted seed mix is perfect over any salad, roast veggies or poke bowls. Toasted sesame is one of the most popular flavours in Japan. I love that satisfying, nutty flavor. New Zealand grown Karengo seaweed and organic Tamari Sauce make the taste of seeds is absolutely delicious. Closely related to Japanese nori, the red seaweed karengo is a delicacy to Māori. Tamari is traditionally tied to the Japanese. It is a thicker, less salty, gluten-free fermented soy sauce. Recipe and images by crazy cucumber blog


2 Serves

  • 200 g thick raw tuna steak, sustainablly sourced, cut into 4 cm rectangular pieces

  • steamed rice (I use Japanese rice)

  • sliced radish

  • sliced cucumber

  • 1 ripe avocado, sliced

  • 1 cup steamed edamame beans

  • 1/2 cup Something to Crow About Tamari & Seaweed roasted seeds

  • snowpea shoots

  • chopped chives

  • pickled ginger

For dressing:

  • 1/3 cup Japanese soy sauce

  • 1 Tsp sesame oil

  • 1 Tsp rice vinegar

  • 1 Tsp ginger juice

  • 1 Tsp apple syrup (or honey, or sugar)

How to make a poke bowl (Ahi poke)


  • Place tuna pieces on a wire rack set over an oven tray (be careful, the flame of a blow torch is extremely hot). Using a blow torch, cook each side of tuna until the flesh just starts to char.

  • Transfer tuna to cutting board and cut each piece into 1cm-thick slices using a sharp knife.

  • For soy dressing: Combine all ingredients in a small bowl, mix well.

  • Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile tuna slices on top.

  • Scatter over Tamari roasted seed toppers and other toppings and enjoy immediately.