Tuna Poke

Tuna is the star of the plate this winter as we seek out sustainable sources of healthy fats, lean protein and vitamin-D. Uncooked seafood can seem intimidating to take on in the home kitchen, but this traditional Hawaiian poke preparation couldn’t be easier. Relying only on raw ingredients and pantry staples, this can be a light and simple snack or the foundation of a fresh and filling lunch or dinner. 

So, what is poke? 
pronounced PO-kay

Meaning “to slice” in Hawaiian, poke traditionally is made with raw octopus or skipjack tuna. In this recipe, we use ahi (aka yellowfin or bigeye). 

Hawaiian fishermen began making their discarded fish cuttings into a snack while working on the water, which evolved into this nationally-celebrated dish. Fans of Italian crudo & carpaccio, Japanese sushi & sashimi, Peruvian ceviche or Scandinavian gravlax may notice that raw seafood dishes are enjoyed across the globe. Experiment with add-ins to fuse flavors from cultures near and far. 

Ingredients
Serves 2-3

12 oz ahi tuna 
1/3 cup soy sauce or tamari 
1 Tbsp sesame oil 
2 tsp rice vinegar 
¼ cup scallions 
2 Tbsp sesame seeds 
¼ tsp grated ginger

Directions
Mix tamari, sesame oil, rice vinegar, scallions, sesame seeds & ginger in a medium bowl. Dice ahi tuna into small cubes using a sharp kitchen knife. Add tuna to bowl, mix and marinate in the refrigerator for 30 minutes to 1 hour. In the meantime, prepare your additional add-ins. This dish can be enjoyed as a simple snack or appetizer with chips and raw veggies, or made into a hearty meal with the addition of rice. 

Add-ins 
Lime juice
Grapefruit segments 
Cucumber 
Avocado 
Bell pepper 
Jalapeño 
Cabbage slaw
Crushed cashews 
Rice 
Coconut flakes 
Mayo 
Pickled onion 
Tropical fruits 
Tortilla or plantain chips

Eastside is proud to source seafood from producers focused on sustainability & quality. We recommend consuming only sushi-grade fish raw. Our meat & seafood department can help you find your next dinnertime catch!