Fresh, delicious Hawaiian poke made with ahi tuna seasoned with spicy soy-sesame mixture.
Now let me tell you about the magic of poke. They’re popping up in restaurants everywhere but poke is actually a classic Hawaiian seafood salad typically made from fresh raw fish cubes marinated with soy sauce and sesame oil. Sometimes seasonings like dried seaweed, sesame seeds, wasabi, and chili peppers are added to the mix.
The first time I ever tried poke was in Hawaii during vacation a few years back, and as a seafood lover, let’s just say I was both intrigued and excited to find poke everywhere on the island from deli counters in supermarkets to casual lunch joints and beach shacks. The ingredients seem rather simple but they really enhance the freshness and flavor of the fish. And guess what? The recipe – it’s just SO easy!
In the spirit of keeping this dish as wholesome and flavorful as possible, I like to serve it over a bed of sticky rice with crunchy cucumber, creamy avocados, and a sprinkle of sesame seeds – like a deconstructed sushi bowl if you will. You can serve it with some tortilla chips if you’re looking to have it as appetizer.
Though I used raw ahi tuna in this dish (they sell it in my local grocery store in vacuum sealed package marked as sushi-grade), you can just as easily substitute with any of your other favorite fish like salmon or yellowtail, and even cooked shrimp and scallops.
I was so excited to work with Seafood Nutrition Partnership on this post particularly but I’m the type of person who gets excited about eating seafood through and through. Seafood is high in healthy fats known as omega-3s, which are essential for heart health and brain health. In fact, the USDA recommends eating seafood twice each week.
If you’re trying to incorporate seafood into your diet to improve your overall health and reduce the risk of heart disease, be sure to take the Healthy Heart Pledge! That means you recognize seafood is a healthy choice for you and your family and you’ll pledge to eat at least two servings of seafood each week and supplement with omega-3s.
Also, don’t miss the Seafood Nutrition Partnership 2016 Recipe Sweepstakes that is happening between now until October 21st. All you need to do is share a photo of a seafood dish you’ve prepared using 5 ingredients or less (not counting spices/garnishes) on Twitter or Instagram using the hashtags #HealthyHeartPledge and #SNPSweepstakes to show how simple, delicious and nutritious seafood can be for a chance to win a $250 gift card. A total of ten winners will be selected randomly, one a week through October 21st, and you can submit one entry per day. Winners will be announced at SeafoodNutrition.org and on Instagram and Twitter.
- 2 tbsps low sodium soy sauce
- 1 tsp sesame oil
- 1 tsp chili garlic sauce or Sriracha
- 1 lb sushi-grade ahi tuna, cubed
- 2 scallions, thinly sliced
- For serving: steamed rice
- For garnish: avocado slices, cucumber slices, toasted sesame seeds
- In a large mixing bowl, whisk together soy sauce, sesame oil, and chili sauce until well blended. Toss in tuna and scallions and mix until they are evenly coated with the soy mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
- To serve, arrange chilled poke over steamed rice with sliced cucumber and avocado. Sprinkle sesame seeds on top and serve immediately