TUNA OR SALMON POKE
4 servings
Pronounced “poh-kay,” this simple Hawaiian preparation can take on scores of different forms, although the original was simple—just raw fish, salt, roasted and ground kukui or candlenuts, or perhaps seaweed. Please read Serving Raw Fish for how to choose and handle fish safely. For a spicy version made with cooked octopus, see Tako Poke (Korean-Style Octopus Poke).
Combine in a medium bowl:
- 1 pound sushi-grade ahi tuna or salmon, cut into ½-inch cubes
- 3 tablespoons tamari or soy sauce
- 2 green onions, thinly sliced, or ¼ cup finely chopped sweet onion
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds
- (1 teaspoon red pepper flakes or 1 thinly sliced fresh red chile)
Cover and marinate in the refrigerator for at least 10 minutes and up to 1 day before serving. If desired, right before serving, stir in:
- (1 avocado, pitted and diced)
- (Furikake, or crumbled toasted nori seaweed)