A few years ago, my friend Kajsa Alger, chef-owner at the time at Street restaurant in Los Angeles, brought tuna poke (pronounced “PO-kay”) to a party at my house.
Poke is a simple preparation of raw fish, but it’s entirely different from sashimi and ceviche. My friend’s poke featured chunks of the freshest ahi tuna dressed in soy sauce and sesame oil, slivers of green onion, and a dusting of toasted sesame seeds.
It’s so simple to make at home. When shopping for fish, make sure to ask for sushi-grade fish. It should be the freshest catch, brought to the market that day.
Since poke is raw fish, keep it refrigerated and buy it the day you plan to eat it.
To make this tuna poke, start by whisking together a simple four-ingredient dressing. The one we use in this tuna poke recipe includes soy sauce, sesame oil, green onions, and serrano chile.
Then, use a sharp knife to slice the fish into bite-sized chunks. Toss it with the soy dressing and you’re almost done.
Poke can be eaten right away, but if you let it marinate in the refrigerator for about an hour, it’ll taste even better. When you’re ready to eat, simply add chunks of avocado and sprinkle on some sesame seeds.
Want to make this a grab-and-go meal? Spoon some poke onto a sheet of nori (dried seaweed) and roll it up like a burrito.
Tuna Poke With Avocado
- ¼ cup reduced-sodium soy sauce
- 4 tsp. toasted sesame oil
- 4 green onions, thinly sliced
- 1 medium serrano (or jalapeño) chile, seeds and veins removed, finely chopped
- 1 lb. sashimi grade tuna, cut into 1-inch cubes
- 1 Tbsp. toasted sesame seeds
- 1 medium avocado, cut into cubes
Combine soy sauce, oil, green onions, and serrano in a medium bowl; whisk to blend.
Add tuna to soy sauce mixture; blend until well coated. Refrigerate, covered, for at least one hour.
Add sesame seeds and avocado to tuna mixture; toss gently to blend.
Divide tuna mixture evenly between four bowls; serve immediately.
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Photo by Kirsten Morningstar