Hawaiian Poke anyone?
Hawaiian Poke anyone?

Who’s in the mood for some blue fin tuna?

Sushi is always a tasty and fun dish to make at home, but, we’ve got a dish to use for when you’re wanting to go that one step further and wow your friends.

Slicing up some sushi.
Slicing up some sushi.

We sat down with chef John Alvarez of Sushi Guru to learn one of the staples at the popular Walkerville restaurant. Owner Geoffrey Mckay is all about freshest ingredients, so Sushi Guru sources out the best tuna that comes in unfrozen every week, either from Hawaii or Nova Scotia. It is with this fresh tuna that chef John will taught us how to put together a might fine Hawaiian Poke inside a martini glass.

Our fine, mustachio'd friend, chef John Alvarez.
Our fine, mustachio’d friend, chef John Alvarez.

The feature ingredient in the dish is marinated blue fin tuna. The best part is that you can make it in advance and scoop it into martini glasses for individual servings at just the right moment for your guests.

Try it out at home. You won’t be disappointed.

Hawaiian Poke

  • 3oz -fresh raw tuna
  • 1oz- seeded cucumber
  • 1oz – sweet onion
  • 1oz -cherry tomatoes (quartered)
  • Scallions as desired
  • 1/2oz – sesame seeds
  • 1/2 teaspoon tobiko (flying fish roe) optional
  • Pinch – salt
  • Pinch – togorashi (Japanese seven spice)

Tuna marinade

  • 1 cup- soy sauce
  • 1/2 cup- brown sugar
  • 1/2 cup – ginger juice (or a thumb of fresh ginger)
  • 1/4 cup- rice vinegar
  • 2 tablespoons – sesame oil
  • 2 whole- garlic cloves
  • 1/4- sweet onion


  1. Combine all but soy sauce in blender till well incorporated
  2. Stir in soy sauce at the end


*Please note that Bluefin Tuna is a threatened species. While their numbers have increased since historic lows in the 1990’s, strict fishing quotas are still in place to help strengthen their numbers. Click here to learn more about the species and preservation efforts.*