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Tuna Poke with lemon Ponzu


  • To make the Ponzu, whisk the lemon juice, soy, rice wine vinegar, Tamari, Mirin and coriander until well combined. Set aside for 1-2 hours or so.
  • In another bowl, combine the spring onions, red onion, ginger, sesame oil, black sesame seeds and chilli-garlic sauce. Add the tuna, toss to coat well and refrigerate until the other sauce is ready to use, tossing now and again. 
  • To serve, transfer the tuna onto a large dish (or individual dishes) and sprinkle generously with the Ponzu.


  • ½ cup fresh lemon juice
  • ½ cup soy sauce
  • 1/3 cup Chinese rice wine vinegar
  • 1 tbsp Tamari (organic soy sauce)
  • 3 tbsp Mirin (Japanese rice wine)
  • 2 tbsp chopped fresh coriander
  • 2 spring (green) onions, finely chopped
  • 2 tbsp finely chopped red onion
  • 2 tbsp freshly grated ginger
  • 2 tbsp sesame oil
  • 1 tbsp black sesame seeds
  • 1 tbsp Asian chilli-garlic sauce
  • 500-600 gm sashimi-grade tuna, evenly & neatly diced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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