This easy recipe for tuna poke is the perfect and quick way to get delicious seafood dinner on the table. A fun alternative for all you sushi lovers out there!
So what is tuna poke, you ask? Poke (which is pronounced poke-ay…rhymes with okay!) is a traditional Hawaiian dish made of chopped seafood (more on that later) that is marinated in some kind of salty/spicy mixture, usually with soy sauce, and served with rice and some kind of garnish. It can be made with all kinds of seafood, but the traditional version is made with tuna, so since this is my first go-round with poke, I went with tuna, and I was all kinds of happy with my new favorite seafood supper.
Ready to make some more-than-okay tuna poke? Let’s make it!
Poke is traditionally made with raw fish (think sushi!) although I have seen a few poke recipes out there with cooked seafood such as shrimp. But I am a true-blue sushi lover, so I picked up some sushi-grade tuna at the seafood counter at my supermarket (yes, that is a thing, and that’s what you want to ask for) and I was ready to poke away!This easy recipe for tuna poke is the perfect and quick way to get delicious seafood dinner on the table. A fun alternative for all you sushi lovers out there! #recipeClick To TweetNow, poke means “to cut,” as it is as simple as chopping up seafood into chunks and mixing it with a marinade, and I am sorry to say I took the “to cut” part a little too seriously.
I am a cautionary tale in this story – be careful with sharp knives is basically the moral of my story. Sigh. After the Southern husband bandaged me up, I went carefully back to my poke-making, which in my recipe involves tuna dressed with a mixture of soy sauce, sherry, honey and other wonderful things, served on a bed of brown rice with chopped lettuce and scallions and flat-leaf parsley.
I had some wasabi peas lounging around in my pantry so I threw them in there too.
One of the fun things about poke is that you can customize it to your heart’s content, making it a perfect way to use anything that strikes your fancy. Farro instead of brown rice, sweet onion instead of scallions, salmon instead of tuna…hey, salmon instead of tuna! I feel my next poke adventure coming on…
- ½ teaspoon ginger
- 2 tablespoon rice wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ pound sushi grade tuna, cut into cubes
- 1 tablespoon soy sauce
- 2 tablespoons sherry
- 1 cup cooked brown rice
- 1 cup chopped romaine lettuce
- 2 tablespoons wasabi peas
- ¼ cup chopped flat parsley
- 2 scallions, sliced
- 1 tablespoon sesame seeds
- Mix ginger, rice wine vinegar, olive oil and honey together and set aside.
- Toss tuna cubes with soy sauce and sherry.
- Divide rice among two bowls. Top with lettuce, then tuna. Scatter remaining ingredients over the top of the tuna. Serve at once.
You want the very best tuna for this dish – ask for sushi grade at your seafood counter – and if you aren’t serving this immediately, keep it in the fridge (but not to long or the rice will get hard).