Perfect Tuna Poke

Perfect Tuna Poke

This is a killer recipe for tuna poke from our friend Ryan Griffin. Ryan is a chef, fisherman, and avid outdoorsman. One tip is to prep and chill all the ingredients (except the sesame oil) before assembling the poke. That way everything is cold when it’s tossed together.

Ready in: 45 minutes

Makes: 4-6 servings

Ingredients

  • 3-4 pounds fresh local tuna
  • ¼ cup Sriracha sauce
  • 1 tablespoon coarse sea salt
  • ½ cup sesame oil
  • 1 tablespoon soy sauce, ponzu sauce or shoyu
  • 3 tablespoons toasted sesame seeds
  • 2 tablespoons minced shallots
  • ¼ cup sliced yellow onion
  • ¼ cup chopped scallions
  • 2 tablespoons minced garlic
  • 1 avocado, diced
  • ¼ cup chopped seaweed salad
  • ⅓ cup chopped & peeled cucumber
  • ¼ cup chopped seaweed salad
  • ⅓ cup chopped & peeled cucumber
  • 3 tablespoons Tobiko (flying fish roe)
  • Kaiware sprouts (optional for serving)

Method

Cut the fish into ½-inch cubes, setting aside any pieces with connective tissue (see note). Coat the cut fish evenly with Sriracha and sea salt, and set in the freezer for 10 minutes.

While fish is chilling, mix together remaining ingredients to make the marinade.

Remove ice cold tuna from the freezer and gently mix with the marinade until everything is combined. You can add more sesame oil or soy sauce if necessary at this point, taking care not to add too much. Add Kaiware sprouts before serving if using.

Serve poke cold with toasted seaweed, light crispy chips or over steamed rice.