Poke might just be my favorite way to eat fish. It’s so packed with flavor, yet it simultaneously allows the fish to speak for itself. Poke makes a great meal anytime, but I love serving it in a bowl with a rice base topped with avocado and seaweed salad for a special midweek lunch. There’s more and more poke specialty restaurants popping up, but give this recipe from A Spicy Perspective a shot for super fresh homemade variety.
2 large sashimi grade Ahi tuna steaks (about 1 1/2 pounds)
1 shallot sliced (or Maui onions)
1/2 cup chopped green onion
3 tablespoons soy sauce
1 teaspoons sesame oil
1 teaspoons chili garlic sauce
1 tablespoon sesame seeds
-Pat the Ahi dry with a paper towel, then carefully cut into small 1/2 inch cubes. Place the cubes in a medium size bowl.
-Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds to the bowl.
-Gently toss to combine the ingredients together. You can either serve the poke immediately or cover the bowl and refrigerate.
-Optional: serve over rice and top with seaweed salad and avocado if you wish to create a full meal.