Food Musings

If you think Sashimi and Sushi is delicious,
you’ll enjoy this tasty Poke recipe!

In Hawaiian, poke (pronounced pokey) means “cut piece” or “small piece.”  Poke is bite-size pieces of raw fish doused in seasonings.  We love to serve it over rice, lettuce, in sweet Hawaiian rolls or as an appetizer or salad.

When we were in Hawaii last, we stayed at a condo and ate in alot.  Our favorite dinner was Poke from the local grocery market…really fresh and delicious.  I found this fresh Sushi grade Tuna at Blue Reef Seafood in Longmont and you can usually find it at your local fish market.  To insure this tastes great,  make sure it’s fresh and not frozen!

The sauce is one that I use on Sashimi and other raw fish.  It’s very tasty…try it soon and Bon Appetit!

Tuna Poke

4 servings

• ½ cup mayonnaise
• 6 tablespoons fresh lime juice, divided
• 1/3 cup drained pickled ginger from jar*
• 1 tablespoon plus ¼ cup soy sauce
• 2 teaspoons wasabi paste (green Japanese horseradish paste)*
• ½ teaspoon toasted sesame oil*
• 2 tablespoons Sriracha Chili Sauce*
• 2 avocados, diced
• 1 jalapeno, seeded and diced finely
• 2 green onions sliced – white and green
• Sliced radishes
• 4  6 ounce 1 inch sashimi-grade Ahi tuna steaks, cut into bite-size pieces
• Sesame seeds
• Small Hawaiian rolls if making sliders or Rice (we actually liked it without either starch)

Blend Mayonnaise, 2 tb lime juice, ginger, 1 tb soy sauce, wasabi paste, Sriracha and sesame oil in a food processor until smooth.  Season to taste with salt and pepper.

Gently combine radishes, green onions, jalapeno and avocado.  Add 4 tablespoons lime juice; toss.   Gently toss diced ahi with other ingredients.

Scoop Poke into individual dishes, or over small Hawaiian Rolls or over rice.  Pour sauce over tuna. Sprinkle sesame seeds on top.

*Available in the Asian foods section of most supermarkets.