Poke is a traditional Hawaiian preparation of raw seafood—often tuna or salmon— and it can be flavored in many different ways. This recipe uses tuna with yuzu juice for flavoring. Yuzu juice can be purchased at any Asian market.
For the poke
8oz (225g) ahi tuna (sashimi grade)
2 tsp garlic-chili paste
11⁄2 tbsp minced fresh ginger
11⁄2 tbsp minced shallot
2 tsp black sesame seeds
3 scallion tops (green part only),
cut finely on the bias
11⁄2 tbsp toasted sesame oil
For the sauce
2 tbsp yuzu juice
1 tbsp soy sauce
1 tbsp chopped cilantro
1 tbsp olive oil
To prepare the tuna for the poke, trim to make a neat block, then cut it into slices about 1⁄4in (5mm) thick. Cut each slice into strips the same width as the thickness, then cut across the strips to make dice. Combine the tuna, garlic-chili paste, ginger, shallot, sesame seeds, scallion tops, and sesame oil in a mixing bowl. Toss together until thoroughly combined, then season to taste with coarse sea salt. Cover and keep refrigerated until ready to serve. For the sauce, place the yuzu juice, soy sauce, and cilantro in a small mixing bowl and slowly whisk in the olive oil. To serve, place some of the poke in the center of each plate and lightly spoon the sauce around the poke.
8oz (225g) ahi tuna (sashimi grade)
2 tsp garlic-chili paste
11⁄2 tbsp minced fresh ginger
11⁄2 tbsp minced shallot
2 tsp black sesame seeds
3 scallion tops (green part only),
cut finely on the bias
11⁄2 tbsp toasted sesame oil
For the sauce
2 tbsp yuzu juice
1 tbsp soy sauce
1 tbsp chopped cilantro
1 tbsp olive oil
To prepare the tuna for the poke, trim to make a neat block, then cut it into slices about 1⁄4in (5mm) thick. Cut each slice into strips the same width as the thickness, then cut across the strips to make dice. Combine the tuna, garlic-chili paste, ginger, shallot, sesame seeds, scallion tops, and sesame oil in a mixing bowl. Toss together until thoroughly combined, then season to taste with coarse sea salt. Cover and keep refrigerated until ready to serve. For the sauce, place the yuzu juice, soy sauce, and cilantro in a small mixing bowl and slowly whisk in the olive oil. To serve, place some of the poke in the center of each plate and lightly spoon the sauce around the poke.
