Tuna Poke with Avocado
Poke is a simple preparation of raw fish, but it’s entirely different from sashimi and ceviche. Poke shops are popping up all over the country. You can even order poke made to order at many Whole Foods markets.
If poke hasn’t reached your city yet, it’s coming. In the meantime, you can make it! It’s easier than it sounds, and there is no cooking required. Make sure to ask the merchant at the fish counter for sushi grade fish. It should be the freshest catch, brought to the market that day. Since poke is raw fish, keep it refrigerated and buy it the day you plan to eat it.
To make this tuna poke, start by whisking together a simple four-ingredient dressing. The one this recipe uses in this tuna poke recipe includes soy sauce, sesame oil, green onions, and serrano chile. Then, use a sharp knife to slice the fish into bite-sized chunks. Toss it with the soy dressing and you’re almost done. Poke can be eaten right away, but if you let it marinate in the refrigerator for about an hour, it’ll taste even better. When you’re ready to eat, simply add chunks of avocado and sprinkle on some sesame seeds. Want to make this a grab and go meal? Spoon some poke onto a sheet of nori (dried seaweed) and roll it up like a burrito.
- ¼ cup reduced-sodium soy sauce
- 4 tsp. toasted sesame oil
- 4 green onions, thinly sliced
- 1 medium serrano (or jalapeño) chile, seeds and veins removed, finely chopped
- 1 lb. sashimi grade tuna, cut into 1-inch cubes
- 1 tbsp. toasted sesame seeds
- 1 medium avocado, cut into cubes
Here are your instructions:
Combine soy sauce, oil, green onions, and serrano in a medium bowl; whisk to blend.
Add tuna to soy sauce mixture; blend until well coated. Refrigerate, covered, for at least one hour.
Add sesame seeds and avocado to tuna mixture; toss gently to blend.
Divide tuna mixture evenly between four bowls; serve immediately.