Tuna Poke

Tuna Poke

Recipe by Ken Oringer, chef and co-owner of Little Donkey in Cambridge, MA.

  • Prep Time
  • 4Servings


  • 2 oz. mung bean sprouts (about 2/3 cup)
  • 1 tsp. fresh lemon juice
  • 1 lb. sushi-grade tuna, cut into 1/3- to 1/2-inch cubes
  • 1/4 cup soy sauce
  • 1 bunch scallions, thinly sliced on an angle
  • 1 tbsp. gochujang or sriracha
  • 1 tbsp. yuzu juice or fresh lime juice
  • 1 tsp. grated peeled fresh ginger
  • Shrimp chips or tortilla chips


In a small bowl, mix the sprouts and lemon juice; let sit at room temperature 1 hour. In a medium bowl, mix the tuna, soy sauce, scallions, gochujang, yuzu juice, ginger and sprouts. Serve with the chips.