Tuna Poke With Charred Pineapple Salsa

I love when a dish looks impressive but is surprisingly simple to make at home, and this Tuna Poke With Charred Pineapple Salsa is exactly that. Inspired by the poke bowls that are popping up everywhere, this version brings the restaurant experience to your kitchen with bright, tropical flavors and a fresh, satisfying twist.

Making the Recipe

Get started by making the pineapple salsa. You can buy the pineapple slabs at the store that have already been peeled, cored and sliced. However, I prefer to buy a fresh whole pineapple to cut into slabs for grilling, using a Hardy Slicer.

If you’re unsure of how to cut pineapple, check out Cutco’s tutorial.

For the bell pepper, cut it into strips and dice with the 7" Santoku knife.

Mince the jalapeño using a 4″ Paring Knife. Check out Cutco’s handy video guide for precise instructions.

Shallots lend a more delicate flavor to this dish as a milder version of onions. Again, use the 7" Santoku to slice and then finely dice them.

You’ll want to prepare the salsa first. Spritz the pineapple slabs with oil. Place them on a grill pan over high heat and sear until just charred, then cool and dice into pieces. Mix the pineapple together with the lime and orange juice, peppers, diced shallot, oil, honey, P.S. Flavor!™ Citrus Spice, cilantro and coconut rum. Adjust seasoning to taste.

Get your avocado ready by slicing them in half with the 4" Paring Knife.

Remove the seed and peel the fruit. The halved avocado will become the serving dish for the poke.

For the tuna, use the best quality sushi-grade you can find. It’s specially handled from sea to store so it’s safe to enjoy raw. You can dice the tuna using a Boning Knife.

Be sure to keep the tuna cold until you’re ready to prep and serve. Also, mixing it with the marinade too early can affect the color and texture, so hold off until the last moment before plating. This also means you can get all the other ingredients prepped ahead of time for quickly adding together.

Putting It Together

Now, let’s mix up the tuna poke. Place the diced tuna in a large bowl and add honey, rice vinegar, Sriracha, lime juice, P.S. Flavor!™ Citrus Spice and cilantro. Gently mix in halved raspberries (these can be pulled apart or cut in half).

I love to nestle the finished poke into the halved avocados and serve it over a spoonful of warm, charred pineapple salsa. The charring deepens the pineapple’s natural sweetness and adds a hint of smokiness that pairs beautifully with the tuna. You can garnish with microgreens or fresh herbs like mint, which blend well with the existing flavors.

Why I Love It

This dish works great as a light lunch, a shared appetizer, or even a full meal if you add a scoop of rice or a few crackers on the side. It’s endlessly adaptable. What really makes this dish shine is the balance of the creamy avocado, cool sushi-grade tuna, and a bed of charred pineapple salsa, which adds a sweet-smoky punch. It is light, colorful and packed with vibrant, refreshing flavor.

Tuna Poke With Charred Pineapple Salsa is a little out of the ordinary, but is a totally approachable recipe. It’s quick to prepare, loaded with nutrients and brings tropical flavor with an Asian-inspired twist. Best of all, it’s the kind of recipe that makes people stop and say, “Wait, you made this?”