Poke is a raw fish salad served as an appetizer or main course in Hawaiian cuisine. Be sure to use fresh, sushi-grade tuna for the very best flavor. The topping options are endless. I made it with avocado and baby cucumbers.
Prep: 20 mins
Yields: 4 appetizer servings
1Combine the tamari, mirin, scallions, sesame oil, ginger, honey, chile and some salt in a bowl, stirring together until the honey dissolves into the mixture. Fold in the tuna and refrigerate for 30 minutes for the flavors to combine.
2Serve with your favorite toppings, including sliced cucumbers and radishes, toasted sesame seeds, diced avocado, sliced nori, edamame and pickled ginger.
Recipe from Valerie's Home Cooking by Valerie Bertinelli
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of food-borne illness.
¼ cup tamari
¼ cup mirin
2 tablespoons minced scallions, white and green parts
1 tablespoon toasted sesame oil
2 teaspoons grated ginger
1 teaspoon honey
1 Fresno chile, minced
1 pound sushi-grade ahi tuna, cut into ¼-inch dice