With this damp, gray weather outside, my thoughts wander to Hawaii. Sure, the weather is always great and the islands are truly beautiful, but I'm thinking about Hawaii's amazing seafood, specifically Tuna Poke (rhymes with okay).
At its most basic, you simply small dice the freshest tuna you can get your hands on, toss it with some soy sauce, dark sesame oil and thinly sliced sweet onion and you are good to go. But that is only the beginning—you can mix in and top it with whatever your heart desires. I love to mix in edamame, cucumber and jalapenos and put that over white rice topped with sriracha mayo, sweet teriyaki sauce, tempura crunchies and toasted sesame seeds. So ono (that means delicious in Hawaiian for all you main landers)!
Tuna Poke
All you need:
12 ounces raw sashimi-grade tuna, cut into 1/2-inch cubes
1/2 a sweet onion, such as Vidalia, thinly sliced
1 scallion, thinly sliced
1 teaspoon white or black sesame seeds
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
All you do:
1. Place all the ingredients in a bowl.
2. Toss to combine.
3. Enjoy!
Eat some Poke and as always, Praise the Lard!
-Chef Alex
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