Ingredients
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1/4 Cup Soy Sauce
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2 Teaspoons Rice Vinegar
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2 Teaspoons Sesame Oil
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1 Teaspoon Freshly Grated Ginger
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1 Pinch Crushed Red Pepper Flakes
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2 Green OnionsThinly Sliced, plus more for garnish
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1 Teaspoon Toasted Sesame SeedsPlus more for garnish
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1 Pound Ahi TunaCut into bite-size pieces
Directions
Here are a few tips to ensure that your poke is as delicious as possible:
Go to your local fish market
No matter where you’re buying your fish from, there should be someone in the market that knows a thing or two about seafood. The best way to find the best tuna for your poke is to talk to that someone. Explain that you will be eating this tuna raw, and they should have a good idea which fish is best for you.
Go fresh, not frozen
In most other cases, buying frozen fish is fine. In this case though, freezing can compromise the texture and appearance of the tuna, so better to go fresh whenever possible.
Look for pieces without white streaks
When choosing your tuna, you might notice that some pieces have long white streaks running through the steaks. Those white streaks are connective tissue, and they’re very chewy! Choose tuna steaks with as little connective tissue as possible, and use a paring knife to remove as much of it as you can before chopping your tuna into bite-size pieces.
Steps
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1
Done
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In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. |
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2
Done
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Add tuna and toss to coat. |
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3
Done
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Refrigerate for at least 15 minutes or up to 1 hour. |
