I was very fortunate to score a limit of very nice grade (80-ish) size bluefin tuna this week on Pacific Queen Sportfishing. Thanks so much to Capt. Gavin, Jared, Mike, Austin, Bobby and Johnny for a really enjoyable trip. That crew was top notch, the boat was a really comfortable fishing platform…great trip. I have soooo much fish. I’ve been cutting and bagging, snacking on sashimi, sharing with friends.
Wednesday night, I got home late from work and was starving. I needed to make something quick and easy for dinner. It would be good too if I would have some leftover to bring to work for lunch on Thursday. Easy choice. I have fresh bluefin on hand…
Let’s make poke!
I’ve discovered with poke, it’s a lot like salsa. It’s made a lot of different ways, and it’s up to the maker’s preference on where they want to take it. I do like to go off a proven recipe though to start, and then use my creativity to adapt to my personal preference from there.
Here is the original recipe I learned from.
This is what I typically do today:
- 1 Pound raw tuna
- 3 Tbsp. soy sauce
- 2 Tbsp. toasted sesame oil
- 2 Tbsp finely chopped ginger
- 2 Finely chopped serrano chiles
- Rough chop of cilantro
- Sesame seeds
- 1 Large avocado
- Toast the sesame oil in small frying pan. Warm on low heat until you smell that flavor. Remove from heat and let cool.
- Dice up the tuna. I like to do in chunks about the size of frozen carrots in a tv dinner, but this is a personal preference thing.
- Dice up the avocado.
- Chop up the ginger, serrano, and cilantro.
- Mix all the ingredients in a large mixing bowl.
- Chill and serve. You can eat it right away, but it’s best left in fridge for at least a couple hours to let the flavors meld.
- I really like serving on fried wonton wrappers.
Enjoy! Good luck catching yours.