When my friends get together for a potluck, I always try to bring something that’s fresh and easy to make. Especially on a warm summer day, there’s nothing better than a tuna poke bowl. Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish. Adding your poke to the lettuce of your choice makes it a perfect light lunch or dinner.

Tonight, I am going to Kevin and Monique’s home. Kevin owns Dynamic Fitness here in Temecula, so health is the call for today. He went fishing on Friday and caught some yellowtail. So I will bring a tuna Saku block to mix with his yellowtail to make the poke. The Saku block is a rectangular cut of the tuna filet that is sashimi quality that comes frozen from the market or your on-line source for sashimi.

All the ingredients can easily be found at your local Asian market. Three items you may not be familiar with are furikake, togarashi, and sambal oelek. Furikake is a seasoning mixture that includes sesame seeds and toasted seaweed. Togarashi is another seasoning that includes a little chili powder that brings a little heat to our dish. Sambal is a fruity chili paste which I really enjoy. Sambal will bring a little heat to your dish without blowing your taste buds out of the water. Obviously, you can adjust these ingredients to your own tastes.

As always, thanks for Spending Time in My Kitchen!

Tuna Poke Bowl

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Servings

servings

Prep time

minutes

My favorite tuna poke recipe which I hope will soon be yours!!

Ingredients

2 lbs Tuna Saku Block
1 Avocado, sliced into small cubes
2 Green onions, 1 sliced on the bias – 1 sliced lengthwise
3 Tbl Sambal Oelek
3 Tbl Soy sauce
1 Tbl Sesame oil
1 Tbl White/black toasted sesame seeds
Seasonings
Togarashi to taste
Furikake to taste
1 tsp Sea salt

Directions

Cut up the tuna Saku block into small squares. Set aside. (If bought frozen-defrost a couple of hours before serving.)
Cut up the avocado into small cubes
Cut 1 green onion into 4 inch lengthwise strips. Cut each strip into very thin strips and place into ice water 2 hours before serving. They will curl and have a great presentation. Set them aside.
Cut one green onion on the bias.
Add tuna and green onion (sliced on the bias) into a bowl. Add seasonings, soy sauce, sesame oil, and sambal into the bowl and stir.
Presentation
Take out your plates that you will use for individual serving
Layer some poke out of the bowl into your plate.
Add some of the green onion that was sliced lengthwise and very thin.
Add avocado.
Sprinkle on toasted sesame seeds.
Enjoy!!