Ahi Tuna Poke

Today (I mean 21 century, covid19 will pass), when people travel more, and so many places become more accessible and affordable, exotic foods become well known and loved all over the world. That is also true for Poke. It doesn’t really need any introduction these days. So, I’ll skip it. I’ll only say that below are versions that are considered sort of classic. They can be transformed creatively into many poke dishes and appetizers by substituting ingredients and adding more elements. Poke can be easily made for dinner or lunch for two or can be served buffet-style for summer parties along with tropical cocktails or beer/sake, fruit salads, etc. Poke is a filling yet light food for hot weather — doesn’t require heat to make and served cold.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dice raw sushi-grade ahi tuna into 1/2" cubes. In a bowl, combine fish cubes and dry seaweed.

Step 2

Finely grate raw ginger. Combine all dressing ingredients and keep them at room temperature for 15 minutes.

Step 3

Strain the dressing into the bowl with fish and seaweed and stir well. Cover and refrigerate for 2 hours before serving.

Step 4

Thinly slice chives, chop nuts, reserve them for serving. Serve cold poke topped with chives, nuts, and sesame seeds.

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