Recipe: Rhody Poke
Lately, the tuna fishing in Rhode Island has been phenomenal! Giant bluefin crashing around Scarborough Beach and yellowfin south of Block Island has certainly generated a lot of excitement with anglers wanting to get in on the bite.
Whether you plan on going out after them on your own boat, one of our fine Rhode Island for-hire vessels, or just picking some up at your local seafood market, one of the best ways to prepare fresh tuna is as poke! Poke is an ancient Hawaiian dish prepared with basic ingredients that is still loved by seafood fanatics today. The best part is you don’t have to cook it!
Here is a recipe that my father passed down to me:
Ingredients:
- ¼ cup soy sauce
- 2 tbsp. sesame oil
- 1 tsp. fresh grated ginger
- 1/2 cup thinly sliced green onions
- 2 tbsp. crushed, roasted macadamia nuts
- 1 tbsp. finely crumbled dried seaweed
- ½ tsp. hot pepper flakes
- ½ tsp. Kosher salt (or to taste)
- 1 tsp. toasted sesame seeds
- 1 pound of sushi grade tuna
- 1 dash lemon/lime juice or seasoned rice vinegar
Directions:
- Cut tuna into ~1-inch cubes and place in a large bowl.
- Create the marinade by whisking soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, dried seaweed, red pepper flakes and salt together in a small bowl. Set aside a small amount of the sliced onions for serving.
- Pour marinade in with the tuna and stir to distribute evenly. Cover and refrigerate for 2 hours and mix again.
- Serve topped with toasted sesame seeds, sliced onions, and a dash of lemon/lime juice or seasoned rice vinegar. I like to serve over sushi rice or cold rice noodles. It is also good in a salad or a dip using fried wonton chips.
Chef’s note: Don’t add lemon/lime juice or vinegar to the marinade as it will affect the texture of the fish!
Makes 4 servings.
