How to Prepare Tuna: Making Poke with Chef Jeff

By Jeff Luzod

Customer Service/E-Commerce Support

Poke (pronounced poh-kay), if you are not aware, is a traditional Hawaiian dish. Poke translates “to slice or to cut crosswise into pieces.” If you have ever been to Hawaii, you probably visited a market that sells poke in various flavors made from various seafood such as Ahi (tuna), Aku (Skipjack), He’e (Octopus), or Salmon. Poke is raw seafood and usually mixed with and marinated with a sauce. It was Hawaii’s best kept secret but in recent years has become more mainstream with many restaurants serving this dish or even specializing in it.

Instructions

2 pounds Partially Frozen Tuna or Fish of your choice

1/3 cup Soy Sauce

¼ cup Ponzu Sauce

¼ cup Sesame Oil

Spicy Chili Oil (Optional)

Sushi Ginger (minced)

Sweet Onions (diced)

Green Onions (diced, green for garnish, whiter for mixing)

Furikake (Rice Seasoning)

Directions

I start off by dicing/cutting the fish into cubes while it is still partially frozen. In a separate bowl or measuring cup. I mix the sauce consisting of soy sauce, ponzu sauce, and sesame oil. Use your judgement, this is for 2 pounds of fish. If you want a little kick, you can add some chili oil

Next, I start mixing in a large bowl, the sweet onions, the white/whiter parts of the green onions, minced sushi ginger, furikake and the fish. Once well mixed, I start stirring in the sauce. I stir in 1/3 of the sauce first and make sure every this well mixed. Then add the additional sauce as needed. After it has been all mixed, for garnish, I add the green part of the green onions and additional furikake.

Lastly, you can eat it straight up, over a bowl of rice or with chips.

Enjoy!