Marshall Islands Tuna Poke
Fresh yellowfin tuna tossed with coconut cream, lime, spring onion, and chilli — a Micronesian take on the Pacific raw-fish bowl.
About This Recipe
The Marshall Islands sit in some of the richest tuna waters on earth, and fresh tuna is the cornerstone of the local diet. This Marshallese poke diverges from the Hawaiian version by using coconut cream in place of sesame oil, and fresh lime instead of soy, giving it a distinctly tropical, bright character. It is eaten over rice or with breadfruit crackers.
Ingredients
Serves 2
- 300 gsashimi-grade yellowfin tuna, diced
- 60 mlcoconut cream
- 2 tbspfresh lime juice
- 3spring onions, thinly sliced
- 1 smallred chilli, finely diced
- 1 tspsea salt
Instructions
- 1
Prepare tuna
Dice tuna into 1.5 cm cubes and place in a chilled bowl.
- 2
Dress
Add coconut cream, lime juice, salt, spring onions, and chilli. Toss gently to coat.
- 3
Marinate briefly
Let sit for 5 minutes in the refrigerator.
- 4
Serve
Spoon over steamed rice or serve in a coconut shell with breadfruit crackers.
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Pro Tips
- →
Keep tuna refrigerated until the moment of serving.
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Do not over-marinate — the lime will begin to cure the fish after 15 minutes.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Add diced avocado.
- •
Replace lime with calamansi for a different citrus note.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Consume within 1 hour of dressing.
History & Origin
Marshallese communities have eaten raw fish since ancient times. The Marshall Islands' exclusive economic zone covers 2 million square kilometres of ocean, supporting one of the world's largest tuna fisheries.
Frequently Asked Questions
Does it have to be yellowfin?
Any sashimi-grade tuna works. Bigeye tuna is particularly rich.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving (200g / 7.1 oz) · 2 servings total
Time Summary
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