Fish & Seafood

Tuna Poke

Ahi Tuna is one of my favorites.  I love it as sushi and love it even more as poke – pronounced “Po-kay”, okay?

I distinctly remember the first time I had Tuna Poke.  I was in Palm Springs, California for a work conference.  (yeah, like any of it was actual work…)

We ventured out to a local grocery store to get the necessities for the week… seltzer, chocolate, salty snacks and of course, wine

I was perusing the wine selection when I heard my name being called from the other end of the store.  “Suuuusaaaan!!!!!!!”  I knew right away it was my good friend, Metts, yelling my name

He was running down the aisle with a pint container and a plastic spoon… “You MUST try this!!”  It was a spoonful of Tuna Poke… quite possibly the best thing I had ever eaten

Needless to say, we each bought our own pint of deliciously fresh tuna, marinated ever-so-lightly in sesame oil and soy

And so continues my never ending love for Tuna Poke.  I even enjoyed some during one of our Disney trips at the Epcot wine and food festival

DSC_000001

It’s very important to make sure you are purchsing sushi grade ahi tuna for this recipe   Good fish counters will usually have it labeled as such

First, let’s mix up the marinade

Measure out 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice wine vinegar, 1 tablespoon of toasted black sesame seeds, 1 teaspoon of honey and one teaspoon of chili garlic sauce

Slice up 4 scallions, both the white and green parts

Note – if you can’t find black sesame seeds, you can substitute regular sesame seeds

Either way, toast them in a dry non stick pan for a few minutes until they become fragrant.  Keep and eye on them, they toast quickly!

20170321_194610

Combine all ingredients in a mixing bowl and stir well

20170321_195538 (2)20170321_195644 (2)

Remove the ahi tuna from the fridge (behold a thing of beauty) and cut into 1/2 inch cubes

20170321_20002320170321_200209

Add to the marinade ingredients and toss carefully

I like to chill it for about 20 minutes to let the flavors meld, but I don’t blame you if you want to eat it right away!

Remove from fridge, give another toss and serve!

20170321_200822

We served on a bed of seaweed salad aside wasabe peas and seasoned white rice

20170321_203407

Enjoy!

Simply Sundays! ~ Tuna Poke

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

1 pound of sushi grade ahi tuna

3 tablespoons of soy sauce

1 tablespoon of sesame oil

1 tablespoon of rice wine vinegar

1 tablespoon of toasted black sesame seeds

1 teaspoon of honey

1 teaspoon of chili garlic sauce

4 scallions, whites and green

Seasoned rice, seaweed salad, wasabe peas for serving if desired

Directions

Measure out 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice wine vinegar, a tablespoon of toasted black sesame seeds, 1 teaspoon of honey and one teaspoon of chili garlic sauce

Slice up 4 scallions, both the white and green parts

Combine all ingredients in a mixing bowl and stir well; remove the ahi tuna from the fridge and cut into 1/2 inch cubes

Add tuna to the marinade ingredients and toss carefully; chill 20 minutes before serving

Tools used to make this recipe

Greenbrier 1 X Mini Pinch Prep Bowls, Set of 4

Farberware Paring Knife and Cutting Board Set, White/Blue

KitchenAid Silicone Scraper Spatula, Tangerine

© Simply Sundays 2017
All rights reserved

0 comments on “Tuna Poke

Leave a Reply

%d bloggers like this: