Oh poke, how do I love thee? Let me count the ways… Yes, I have posted a poke recipe or two (or three?) in the past. I can’t help it – my husband and I are totally hooked on this Hawaiian dish. Some people have pizza night, taco night, or spaghetti night; WE have poke night! I’ve made it enough times and had different renditions of it enough times in Kauai that I think I’ve finally found a combination of ingredients that work best for us. What works best for us may not be your forté, but I don’t think you’ll hate it either .
You would be surprised at how filling the dish is too. I sometimes serve a side dish, but the poke itself with the rice is plenty for a hearty dinner. Now, I’ve experimented with seasoning the rice but have found that just a simple, brown rice is the perfect palate for the poke to pop in your mouth. Okay, white rice isn’t bad either but you know… whole grain foodie… yea.
Feel free to come up with your signature and share it back with me! Adding seaweed or Maui onions is popular, as is adding kimchi or a sweet + spicy Korean sauce.
INGREDIENTS:
Sashimi Grade Ahi Tuna (3/4 lb)
Organic Soy Sauce (4 tbsp)
Sesame Oil (1 tbsp)
Lime (3/4)
Scallions (2)
Ginger (1-inch knob)
Roasted Sesame Seeds (1 tbsp)
DIRECTIONS:
Finely chop up the scallions and peeled ginger.
In a medium-sized glass bowl, pour in the sesame oil and soy sauce. Squeeze in the lime and whisk together until well combined.
Add the chopped scallions and ginger. Mix into the sauce.
Wash, clean, and dry the tuna well. Cut up into small bite-size cubes and add to the bowl. Gently stir and spoon the sauce atop the tuna until all pieces have been coated.
Sprinkle in the sesame seeds and do a final stir.
Cover the bowl with saran wrap and pop into the fridge for at least 1 hour (2 hours for a deeper flavor).
Be sure to prep your rice either while your tuna is in the fridge or before hand (my rice took 3 hours in the rice cooker, for instance, because I opted for gaga brown).
WGFOODIE SIGNATURE TUNA POKE
Oh poke, how do I love thee? Let me count the ways… Yes, I have posted a poke recipe or two (or three?) in the past. I can’t help it – my husband and I are totally hooked on this Hawaiian dish. Some people have pizza night, taco night, or spaghetti night; WE have poke night! I’ve made it enough times and had different renditions of it enough times in Kauai that I think I’ve finally found a combination of ingredients that work best for us. What works best for us may not be your forté, but I don’t think you’ll hate it either
.
You would be surprised at how filling the dish is too. I sometimes serve a side dish, but the poke itself with the rice is plenty for a hearty dinner. Now, I’ve experimented with seasoning the rice but have found that just a simple, brown rice is the perfect palate for the poke to pop in your mouth. Okay, white rice isn’t bad either but you know… whole grain foodie… yea.
Feel free to come up with your signature and share it back with me! Adding seaweed or Maui onions is popular, as is adding kimchi or a sweet + spicy Korean sauce.
INGREDIENTS:
DIRECTIONS: