I wanted to stick to a pretty typical Hawaiian poke for the sashimi-grade tuna that I picked up from Yama Seafood - San Gabriel. So it was the usual seasonings of soy sauce and sesame oil, with the addition of chili sambal and Sriracha to kick it up a notch.
I looove spicy tuna, and while cheaper cuts are often used in the rolls, I can't stress enough that you should really splurge on sashimi-grade tuna for poke. Freshness makes a big difference, especially when you're eating raw fish.
Hawaiian Spicy Tuna Poke
For about 2 servings, you'll need:
1/2 lb sashimi-grade tuna, cubed
1 large shallot or 1/4 Maui or red onion, thinly sliced
2 green onions, thinly sliced
1 tblsp soy sauce
1 tblsp chili sambal
2 tsp Sriracha
1 tsp sesame oil
1/2 tsp salt
2 tsp sesame seeds, toasted
1/2 cup seaweed salad
Wash and pat dry with paper towels about 1/2 lb of sashimi-grade tuna. Slice into 1-inch cubes. Set aside.
Thinly slice 1 large shallot and 2 green onions. Add 1 tblsp soy sauce, 1 tblsp chili sambal, 2 tsp Sriracha, 1 tsp sesame oil, 1/2 tsp salt, 2 tsp toasted sesame seeds, and 1/2 cup seaweed salad.
Mix thoroughly and leave to chill in the fridge for about half an hour.
Or if you can't possibly wait, eat right away.
Served with rice.
Other poke recipes:
Hawaiian Salmon Poke
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