Tobie Puttock’s recipe for a spicy tuna poke bowl


Spicy Tuna Poke Bowl

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


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.

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. Use a spoon to very gently fold the ingredients over each other to combine. Have a taste and adjust with soy, sesame and honey until it’s awesome.

Serve with steamed rice and diced/ sliced avocado.