How to Make Seared Tuna Poke Using a Blow Torch (Ahi Poke).

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. I added some twist to Hawaiian recipe and used seared tuna instead of raw fish. Blow torch seared tuna sashimi is a classic Japanese technique when using a blowtorch on sushi you just want to sear the fish, not cook it. Tuna enthusiasts who aren’t totally on-board with raw sushi will love this dish.

Don’t forget about delicious soy ginger dressing. You can use it as a dipping sauce or pour over poke bowl.

Make sure that you use sashimi-grade fish, the label sashimi-grade means that it is the highest quality fish the store is offering, and the one they feel confident can be eaten raw. Feel free to ask your monger about it. I prefer to buy sashimi-grade tuna in Japanese/Korean shops, you will never disappointed with the quality. My blow torch and butane gas cartridge I also got from Korean mart.

Edamame Beans

Boiled or steamed edamame beans (green soybeans) is a popular Japanese snack. Extremely rich in protein, saturated fats, amino acids and vitamins edamame beans in pairing with salmon can turn this salad into delicious and nutritious lunch or dinner.

Where to find edamame beans? Check the frozen vegetable department of your nearest supermarket or Japanese shop. If you live in Auckland (NZ) I recommend you to visit Japan Mart first, this is my favorite.

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.



2 Serves

  • 200 g thick raw tuna steak, sustainably 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)


  1. 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.
  2. Transfer tuna to cutting board and cut each piece into 1cm-thick slices using a sharp knife.
  3. For soy dressing: Combine all ingredients in a small bowl, mix well.
  4. Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile tuna slices on top. Add toppings and enjoy immediately.








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