Tuna Poke with Sesame Crisps
My family loves sushi, we eat it at least once a week. In fact, of all the culinary classes I teach, by far my sushi class is number one.
If purchasing at a restaurant be sure they have an A+ rating, which is merely insurance (although no guarantee) that your sushi will be the freshest it can be. If purchasing to prepare at home, I suggest only purchasing from a reputable fish market. Ask to smell the fish – it should not smell like fish, but have a fresh smell, like the sea. Look for fillets that are bright in color, not dull, darkened or dry looking.
Since saltwater fish can contain parasites that aren’t killed off in a raw preparation, saltwater fish are generally considered risky for home made sushi consumption. Eating sashimi made from saltwater fish that is either not fresh enough or contains parasites, puts the diner at risk for food poisoning and intestinal distress. Always ask your fishmonger when they received the sushi and when they recommend it be served. Typically that day or at latest, the next day.
To store your sushi, place in a glass container, covered in the refrigerator, or on ice until ready to prepare your dish and serve.
Most of the time when dining out, we purchase sushi rolls and occasionally we’ll order sashimi – raw seafood that is sliced thinly, as an appetizer. I don’t typically serve sushi at home, but this past week while at the fish market they just received some beautiful Blue Fin Tuna. My fishmonger talked me into it, so I decided to make a dish I’d had a couple years ago from a class Macy’s put on, by a local restaurant. It was so memorable I’ve thought about it often, since then. This recipe is full of flavor, slightly sweet and mildly spicy. If you’re a fan of sushi, I think you’ll love this recipe.
With all ingredients on hand and prepped, Tuna Poke takes only minutes to prepare.
Note: I don’t recommend this if you’re pregnant or if you have an autoimmune disease, but of course as always, ask your physician.
Tuna Poke with Sesame Crisps
For the Sauce:
1/2 cup Soy Sauce
2 Tablespoons Chili Oil (I used La-Yu)
1 cup Eel Sauce/(Unagi sushi sauce)
1 Tablespoon Truffle Oil
For the Poke:
2 pounds #1 Sushi Grade Tuna (cut into 1/2 inch cubes)
1/4 cup English Cucumber, medium diced
1/4 cup red onion, medium diced
1/4 cup Green Onion, medium diced
1/4 cup Avocado, medium diced
1/4 cup Tomato, medium diced
1 teaspoon Hawaiian Sea Salt
- In a medium sized bowl whisk together soy sauce, chili oil, eel sauce and truffle oil.
- Add remaining ingredients to bowl, dress with poke sauce and mix to combine.
- Serve with Sesame Crisps.
Note: I always do my homework on the fish I purchase prior to, or while at the store, with my Monterrey Bay Aquarium Seafood Watch App. Unfortunately I didn’t this time. While doing a little research to post this article, I realized that Blue Fin Tuna is on the endangered species list. I was disgusted with myself for not checking, and purchasing it. I wanted to share this recipe anyway, which can be used with other sushi grades of tuna. However, be sure to download the Monterrey Bay Aquarium App for the next time you purchase fish. It’s such a valuable tool – if you don’t forget to use it!
Later this week I’ll post the recipe for the Sesame Crisps. They’re so delicious you’ll serve them with everything!
I like sushi OK, although for some reason it’s not one of my favorite things. Weird. But this recipe looks terrific! I think this is one of those instances where I’d almost rather buy frozen fish rather than “fresh” – although the texture sometimes suffered when frozen, it’s the only way to guarantee it’s absolutely fresh (and that assumes, of course, that they froze it at sea). Good recipe – thanks for this.
I know you sometimes draw a fine line as to what’s best to eat and avoid. Sushi can be iffy so when it doubt, just avoid it.
This is a wonderful recipe and so tasty. In fact I could see using it on cooked salmon, the flavor would be outstanding. I might just scale back on the sauce.
I have never had tuna prepared this way…totally tempted with the idea. I love those sesame crisps!
It’s delicious and so tasty. I’ll be posting the recipe for the Sesame Crisps very soon, so keep a watch out for them. They too are easy to prepare and great paired with the Tuna Poke or any other dish. I often just eat them alone.
I love sushi and could also eat it at least once a week. Mostly we go out for it but on occasion I have also made it at home. Your dish looks mouthwatering — must try it!:)
I hope you do, I think you’ll enjoy it!
Love sushi, love sashimi . . . this ‘poke’ reminds me of some of the raw fish salads I have eaten on various Pacific islands. Delightful: shall file it when I’ll next be able to get really the best quality at Sydney Fish Markets [sadly 100 km away 🙂 !]
I think you’ll love this once you have the opportunity to make it. It’s very tasty.
We just recently took a trip to Hawaii and my husband was introduced to poke, and he loved it. I am not a raw fish kind of girl sushi but I should make this for the hubs he would love it.
If he liked the Poke he had in Hawaii I think he’ll love this. It’s so easy to prepare once you have your ingredients. Just be sure to get your sushi from a reputable fish market.
Check later for the Sesame Crisp recipe. They’re easy to make as well and pair well with the Tuna Poke.
What a great idea to get the flavors of sushi at home! This looks so fresh and delicious, Vicki!
I hope you try it Georgia!
Yum…I love tuna poke. Great info on food safety. 🙂 I usually get my raw fish from the Japanese market where they always have sushi grand fish. Thanks for sharing your yummy recipe.
I go to the Japanese market but have never purchased the fish there. I’ll have to check it out next time.
Sushi has become amazingly popular. This sounds like a wonderful and something I’ve never tried making at home but it sounds easy enough!
It’s very easy. Just be sure you’re sushi is very fresh and purchase from a reputable dealer.
Vicki, loved reading about the do’s and don’ts of sushi and sashimi from you! Tuna poke is really interesting recipe and full of flavours. Vicki, just wanted to tell you that please keep such wonderful posts coming…there’s lots to learn from you. Thanks for sharing this!! 🙂
You are so sweet. Thank you so much. I hope you’ll have the chance to try this sometime. It’s delicious!
The only place I’ve ever eaten Poke was in Hawaii and we both love it. Have never made it at home so I’m thrilled that you’ve shared your recipe! Can’t wait to see the recipe for the sesame crisps. 🙂
Glad you liked the recipe. The Sesame Crisps will be up tomorrow.
This sounds amazing, Vicki!!! I wish I could take your sushi class…or at least eat your tuna poke! I may just have to make my own 🙂
I wish you could take my class as well. But go ahead and try the Tuna Poke. It’s simple to prepare and delicious!
Great idea to serve with sesame crisps! I like that you used unagi sauce – I should give it a try!
Please do and let me know what you think.