Cool your cravings with this refreshing Jalapeño Poke, a bright and zesty salad loaded with sushi-grade ahi tuna and a spicy kick from fresh jalapeño. The cubed fish is gently tossed in a honey-sesame marinade before resting for 15 minutes to soak up all the vibrant flavors. Serve it chilled as a light lunch that feels both energizing and satisfying.
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Ingredients for Jalapeño Poke
For the poke
- Sushi-grade ahi tuna – Cubed into bite-sized pieces for that perfect poke texture.
- Soy sauce – The base of the marinade, bringing that signature umami flavor.
- Sesame oil – Adds a rich, nutty depth to the mix; don’t skip it.
- Rice vinegar – A touch of acidity to balance everything out.
- Honey – A little sweetness to round out the flavors.
- Sriracha – Optional, but a great way to kick up the heat if you’re feeling bold.
For the mix-ins
- Jalapeño – Seeded and finely chopped for a fresh, spicy punch.
- Green onions – Thinly sliced to add a mild oniony crunch.
- Sesame seeds – Toasted for extra nuttiness and a little crunch.
- Fresh cilantro – Chopped finely to bring a bright, herbaceous finish.
Cook Time for Easy Jalapeño Poke
Trust me, friends, this recipe is as quick as it is delicious! I love a meal that comes together fast on a busy evening, and this Jalapeño Poke is exactly that. Since we’re using fresh, sushi-grade tuna, there’s absolutely no cooking required. All you need is about 20 minutes from start to finish.
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 0 minutes |
| Total Time | 20 minutes |
It’s the perfect no-cook summer meal. For another quick, fresh idea that’s ready in a flash, you might enjoy my recipe for a refreshing shrimp sesame salad.
How to Make Spicy Jalapeño Poke
Step 1: Whisk the Marinade
In a medium mixing bowl, whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon sriracha (if using) until the mixture is smooth and fully combined. This creates the base for your savory marinated tuna with jalapeño.
Step 2: Gently Coat the Tuna
Add 1 1/2 pounds of sushi-grade ahi tuna, cut into 1/2-inch cubes, to the bowl. Use a rubber spatula to gently toss the tuna in the marinade, ensuring each piece is evenly coated. The tuna should remain intact and not break apart.
Step 3: Add the Fresh Mix-Ins
Stir in 1 medium seeded and finely chopped jalapeño, 2 thinly sliced green onions, 1 tablespoon toasted sesame seeds, and 1/4 cup chopped fresh cilantro. Mix until all ingredients are evenly distributed throughout the tuna mixture for a zesty marinated poke with cilantro.
Step 4: Let the Flavors Meld
Cover the bowl tightly with plastic wrap and place it in the refrigerator. Allow the poke to marinate for at least 15 minutes, letting the flavors blend and infuse into the tuna.
Step 5: Final Stir and Serve
Remove the bowl from the refrigerator and give the poke a final gentle stir using a rubber spatula. Serve immediately, ensuring all components are well mixed and the tuna is evenly coated with the marinade.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this Jalapeño Poke more times than I can count, and I’ve picked up a few tricks along the way. Here are my best tips to help you make it your own.
- Flavor Swap: For a different twist, try a squeeze of fresh lime juice instead of rice vinegar. It adds a brighter, more tropical acidity that I absolutely love.
- Diet Tweak: To keep things lower in sugar, you can easily swap the honey for a dash of maple syrup or a sugar-free alternative. It still gives you that touch of sweetness you crave.
- Texture Fix: If you want an extra crunch, try tossing in some diced cucumbers or even some crispy onions right before serving. It reminds me of the texture in my favorite bean salad recipe.
- Storage Tip: This poke is best enjoyed the day it’s made, but it will keep in a sealed container in the fridge for up to a day. The acid in the marinade will start to “cook” the tuna if left longer, changing its texture. For longer storage, I often make a quick tuna salad recipe instead.
Jalapeño Poke
Ingredients
- 1.5 pounds sushi-grade ahi tuna cut into 1/2-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha optional, for added heat
- 1 medium jalapeño seeded and finely chopped
- 2 green onions sliced thinly sliced
- 1 tablespoon sesame seeds toasted
- 1/4 cup fresh cilantro chopped
Equipment
- spatula
- Strainer
Method
- In a medium mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and sriracha (if using) until well combined.
- Add the cubed ahi tuna to the bowl and gently toss to coat the fish evenly with the marinade. Be careful not to break up the tuna cubes.
- Stir in the chopped jalapeño, sliced green onions, toasted sesame seeds, and chopped cilantro, ensuring all ingredients are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
- Remove the bowl from the refrigerator and give the poke a final gentle stir before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This Jalapeño Poke isn’t just bursting with flavor—it’s also packed with nutrients that make you feel good from the inside out. I love serving meals that are both delicious and nourishing, and this one checks all the boxes.
Sushi-grade tuna is an excellent source of lean protein and omega-3 fatty acids, which support heart health and reduce inflammation. The fresh jalapeños bring a dose of vitamin C, while the sesame seeds add calcium and healthy fats. It’s a meal that truly feeds both body and soul.
For those watching their sodium intake, you can easily use low-sodium soy sauce without sacrificing flavor. And if you’re looking for more light, protein-packed meals, you might enjoy my recipe for tuna lettuce wraps—they’re another favorite in our house.
According to a classic tuna poke recipe from Food Network, traditional poke bowls emphasize fresh, whole ingredients that provide balanced nutrition. I find that starting with quality components makes all the difference in creating a healthy meal that doesn’t feel like a compromise.
For another nutrient-dense option that’s perfect for warm weather, try my Greek chickpea salad—it’s packed with plant-based protein and fresh Mediterranean flavors.
A Lighter Version of Easy Jalapeño Poke
Sometimes I’m craving that same vibrant flavor but want to lighten things up a bit. Over the years, I’ve discovered some simple swaps that make this Jalapeño Poke even more waistline-friendly without losing any of its character.
Instead of honey, try using a teaspoon of maple syrup or even a sugar-free alternative like monk fruit sweetener. The marinade still gets that touch of sweetness you want, but with fewer calories. You can also reduce the sesame oil to one tablespoon and add a splash of lime juice for extra brightness.
For an even lighter base, serve your poke over a bed of crisp greens instead of rice. The fresh tuna and zesty marinade create a wonderful no-cook spicy Hawaiian tuna salad that feels both refreshing and satisfying. It reminds me of the lightness in my quinoa chickpea salad, which has become a staple for our healthy lunches.
Another favorite trick of mine is adding extra vegetables to bulk up the bowl. Diced cucumber, shredded carrots, or even some quick-pickled radishes add wonderful crunch and volume without many calories. If you love that tangy pickled flavor, you might enjoy my method for making pickled red onions—they’re fantastic sprinkled over this lighter poke version.
Thoughtful Tips for Special Diets
I’ve learned over years of cooking for friends and family with different dietary needs that small adjustments can make a big difference. Whether you’re watching your sugar intake or navigating food sensitivities, this Jalapeño Poke can be adapted beautifully to suit various needs while keeping all its vibrant flavor.
For my sugar-conscious friends, simply replace the honey with a diabetic-friendly alternative like stevia or xylitol. The marinade still gets that subtle sweetness that balances the soy sauce and spice perfectly. You can also use coconut aminos instead of soy sauce for a lower-sodium option that’s equally delicious.
Portion control is another simple way to keep this meal blood sugar friendly. Serve your poke with plenty of fresh vegetables and a reasonable portion of brown rice or quinoa for sustained energy. The lean protein and healthy fats in the tuna and sesame oil help create a balanced, low glycemic index meal that keeps you satisfied without spikes.
For those avoiding gluten, tamari makes an excellent substitute for soy sauce. And if you’re not a fan of spice, simply reduce or omit the jalapeño—the dish will still have wonderful flavor from the green onions, cilantro, and sesame.
How to Serve Jalapeño Poke
I’ll never forget the first time I served this Jalapeño Poke at a summer gathering with friends. We were sitting out on the patio as the evening light softened, and I brought out a big bowl of this vibrant tuna creation. The moment those fresh flavors hit everyone’s tongues, the conversation just stopped—followed by a chorus of “Oh my goodness, what is this?” It’s become our signature dish for warm evenings ever since.
For a complete meal, I love serving this Jalapeño Poke Bowl over steamed jasmine rice or cauliflower rice for a low-carb option. The creamy rice perfectly complements the zesty marinated poke with cilantro and spicy tuna. Add some sliced avocado for extra creaminess and healthy fats—it’s absolutely divine.
If you’re serving this as an appetizer, consider offering it in crisp lettuce cups or with plantain chips for scooping. The contrast between the cool, savory tuna and the crispy vessels is just wonderful. For another great appetizer option, try my easy black bean dip—it’s always a hit at gatherings.
beverage pairings, I find that a crisp white wine like Sauvignon Blanc or a light lager complements the spice beautifully. For a non-alcoholic option, sparkling water with a squeeze of lime and a few mint leaves feels equally refreshing. And if you’re looking for another fresh, vibrant dish to serve alongside, my pineapple salsa makes a wonderful companion to this poke.
Mistakes to Avoid
Over the years, I’ve made my share of mistakes with this Jalapeño Poke recipe—and I’ve learned from every single one. Here are the most common pitfalls I’ve encountered, along with my tips for avoiding them so your poke turns out perfectly every time.
First, using regular tuna instead of sushi-grade is a safety risk I never take. Always look for that “sushi-grade” label from a trusted fishmonger. The quality difference is noticeable in both texture and flavor, turning your spicy Jalapeño Poke from good to extraordinary.
Another mistake I see often is over-marinating the tuna. If you let it sit too long in the acidic ingredients, the fish actually begins to “cook” and becomes tough. Twenty to thirty minutes is the sweet spot for that perfect texture. For another no-cook protein option that’s just as quick, try my simple tuna salad recipe—it’s another weeknight lifesaver.
Don’t forget to taste your marinade before adding the tuna! I always dip a small piece of vegetable in to check the balance of salty, sweet, and spicy. According to this helpful pickling jalapeños guide, properly prepared peppers make all the difference in achieving that authentic Hawaiian flavor without overwhelming heat.
Finally, I’ve learned that uneven cutting leads to uneven marinating. Take the time to cube your tuna consistently—about half-inch pieces work best. This ensures every bite gets the perfect amount of that zesty marinated poke with cilantro we all love. For another dish that requires careful slicing, check out my Mexican shrimp cocktail—the presentation is worth the extra effort.
How to Store Jalapeño Poke
I’ll never forget the summer picnic where I learned the hard way about proper poke storage. I’d made a big batch of this Hawaiian Jalapeño Poke for friends, but left it in the sun too long. The lesson stuck with me—proper storage makes all the difference between a delicious meal and a disappointing one.
For short-term storage, keep your poke in an airtight container in the refrigerator. It will stay fresh for up to 24 hours, though I find the texture is best within the first few hours. The flavors continue to develop as it chills, creating an even more savory marinated tuna with jalapeño experience.
If you need to store it longer, I recommend keeping the tuna and marinade separate until just before serving. This prevents the fish from becoming mushy. The marinade itself can be refrigerated for up to three days. For another make-ahead dish that stores beautifully, try my colorful bean salad recipe—it actually improves overnight.
Freezing isn’t recommended for this Jalapeño Poke Bowl as the texture changes dramatically when thawed. The tuna becomes watery and loses that fresh, firm quality that makes poke so special. Instead, I prefer making just what we’ll eat fresh. For freezer-friendly options, my healthy Mexican layer dip holds up much better to freezing and thawing.
Try This Jalapeño Poke Yourself
There’s something truly magical about making this Jalapeño Poke for the first time—that moment when you taste how restaurant-quality flavors can come from your own kitchen. I still remember my grandmother’s amazed expression when I served it to her, her saying “You made this?” with that special twinkle in her eye.
This easy Jalapeño Poke has become more than just a recipe in our home—it’s our go-to celebration dish, our warm-weather comfort food, and our impressive-but-simple meal for guests. The combination of fresh seared ahi with chili oil and crisp vegetables never fails to delight.
I encourage you to make this recipe your own. Add extra vegetables, adjust the spice level to your liking, or serve it different ways throughout the week. For another versatile dish that adapts to your preferences, try my shrimp sesame salad—it’s equally customizable.
If you’re looking for more Hawaiian-inspired flavors, my tropical pineapple salsa makes a wonderful side dish. And for those who love the no-cook aspect of this recipe, my easy mezze platter offers another approach to quick, fresh entertaining.
Whether you’re preparing a special dinner or just treating yourself to a no-cook spicy Hawaiian tuna salad on a busy evening, this recipe will become a trusted friend in your kitchen. The joy of creating something so vibrant and delicious never fades—every time I make it, I fall in love with these flavors all over again.
Frequently Asked Questions
What is in a poke?
Traditional poke typically includes fresh raw fish (usually ahi tuna), soy sauce, sesame oil, onions, and various seasonings. My Jalapeño Poke recipe builds on this foundation with the addition of fresh jalapeños for heat, green onions for crunch, and cilantro for brightness, creating a perfect balance of flavors in every bite.
What does soaking jalapeños in water do?
Soaking sliced jalapeños in cold water for 10-15 minutes helps reduce their intense heat while maintaining their crisp texture and fresh flavor. This technique is perfect for when you want that jalapeño flavor in your poke without overwhelming spice, making it more enjoyable for those with milder preferences.
What is poke made of in Hawaii?
Authentic Hawaiian poke starts with the freshest possible ahi tuna, often combined with sea salt, limu (seaweed), inamona (roasted candlenut), and chili pepper. While my Jalapeño Poke recipe incorporates some mainland ingredients like soy sauce and sesame oil, it stays true to the Hawaiian spirit of highlighting incredible fresh fish with simple, bold flavors.
What is spicy poke made of?
Spicy poke typically includes the same base ingredients as traditional poke but adds heat elements like fresh chilies, chili oil, or spicy mayo. My version uses fresh jalapeños and a touch of chili oil to create that signature spicy ahi tuna bowl with sesame experience that keeps you coming back for another bite.
More Fresh & Flavorful Recipes You’ll Love
If you enjoyed making this vibrant Jalapeño Poke, you might appreciate these other light, fresh dishes that bring restaurant-quality flavors to your home kitchen.
Easy Shrimp Cocktail – A classic appetizer that’s perfect for entertaining with its zesty, refreshing sauce.
Caprese Pasta Salad – Summer’s best flavors combined in one simple, beautiful dish that everyone adores.
Healthy Pasta Salad – A lighter take on the picnic classic, packed with vegetables and tangy dressing.
Quick Pickled Red Onions – The perfect tangy topping that elevates everything from tacos to bowls and salads.
