During the summer months I like to serve up fresh and healthy dishes that not only taste good but make you feel good; not heavy or stuffed. I love making ahi tuna poké because it is so versatile. The main component of poké is tuna poké, which literally means “to cut or slice” in Hawaiian. The word refers to bite sized pieces of raw fish marinated in a soy sauce or tamari mixture. You can serve it on its’ own with tortilla or plantain chips for crunch. You can also use it to top greens or a salad or some brown or sushi rice for a poké bowl. You can add avocado, mango, cucumber, pretty much anything you can think of to customize your poké. Subbing salmon for ahi is also delicious.
The single most important tip I can give you is to use the freshest tuna or salmon you can find. This will make all of the difference! The freshest ingredients will always give you the best results. Make sure to ask for sashimi-grade tuna or salmon. If you can find blue fin tuna, splurge on that! For my basic recipe, I use tamari instead of soy sauce, chives or green onions, sesame oil and sesame seeds. I hope you get a chance to make it soon!
· 1 lb. ahi tuna, cubed into bite-sized pieces
· 4 tablespoons tamari or soy sauce
· 2 tablespoons sliced green onion or chives
· 1 tablespoon sambal garlic-chili paste or sriracha for heat, if desired
· 2 tablespoons sesame seeds
· 1 tablespoon sesame oil
· Optional toppings: avocado or mango chunks, cucumber ribbons, seaweed salad, toasted chopped macadamia nuts.
· lime wedges for serving
1. Mix all of the poke ingredients together in a bowl and keep refrigerated until ready to serve. (lasts up to one day)
2. Serve topped with any of the toppings and the lime wedges.
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