Recipe: Tuna Poke with Avocado Mousse at Aulani, a Disney Resort & Spa

Our chefs at Aulani, a Disney Resort & Spa, in Hawai‘i are always creating delicious island-inspired dishes. Always a menu favorite, poke, which means “cut piece” or “small piece” in Hawaiian, is the perfect seafood starter to share.

To bring a bit of the Hawaiian Islands into your kitchen, check out the fun video and full recipe below for Tuna Poke with Avocado Mousse!

Tuna Poke with Avocado Mousse
Serves 6 as an appetizer


  • 1 cup soy sauce
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons sesame oil
  • 2 tablespoons yuzu juice
  • Juice of 1 lime
  • 1 tablespoon finely minced garlic
  • 1 tablespoon toasted sesame seeds, plus additional for garnish
  • 1 tablespoon rice vinegar
  • 1 teaspoon wasabi powder
  • 1/8 teaspoon sugar
  • 2 pounds fresh sushi-grade tuna, cubed
  • Freshly ground black pepper to taste


  • 2 ripe avocados, peeled and seeded
  • 2 tablespoons heavy cream
  • Lime juice
  • Salt, to taste
  • White pepper, to taste


  • Rice chips

1. Whisk together soy sauce, ginger, sesame oil, yuzu juice, lime juice, garlic, sesame seeds, vinegar, wasabi powder, and sugar in a large bowl.
2. Add tuna to mixture and toss to coat. Season with pepper, to taste. Refrigerate 5 to 10 minutes.

1. Chop avocados into large pieces and place in a blender. Add heavy cream and blend until smooth.
2. Season with lime juice, salt, and white pepper, to taste.

1. Place avocado mousse in a piping bag. Pipe 3 parallel lines of avocado mousse in the center of each plate.
2. Divide tuna poke evenly among six 2.5-inch square molds. Place on top of the avocado mousse.
3. Serve with rice chips.

Cook’s Note: Poke (pronounced POH-kay) means “cut piece” or “small piece” in Hawaiian. Be sure to use sushi-grade tuna because the fish is raw. Yuzu is a sour Japanese citrus fruit, and you can purchase in some supermarkets and in Asian grocery stores. If you can’t find it, substitute 1 tablespoon lime juice and 1 tablespoon orange juice.


-From the Disney Parks Blog, May 31, 2017 by



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