Easy Tuna Poke

Intro

Like most of the foods we love, poke is a fusion child that mixes Hawaiian and international influences. It now comes in many variations and iterations, but most share a common denominator of a Japanese themed marinade and sushi-grade, raw fish. 

This recipe is a quick and easy version of a fairly traditional poke. It’s refreshing and tangy and delicious. It goes especially well on a bed of rice and with tortilla chips.

Ingredients

200 grams or two steaks of raw, sushi grade tuna 
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar 
1 tablespoon sesame oil
1 tablespoon lime juice (approximately 1 lime)
1 teaspoon fresh grated ginger
1 cup cucumber
2 green onions
1 avocado
1.5 tablespoon Gomajio mix or toasted sesame seeds

Directions

  1. Combine soy sauce, vinegar, oil, lime juice and ginger in a big bowl. Chop tuna into bite sized cubes.

  2. Add tuna to mixed marinade and stir well. If you have time, refrigerate for 30 minutes to two hours to let flavours blend.

  3. Chop cucumber into small pieces, thinly slice green onion and chop avocado meat into pieces. Just before serving, add to marinade the cucumber, onion and avocado. Stir well, but gently. 

  4. Sprinkle with Gomajio.

  5. Serve with tortilla chips or over rice.