TUNA POKE

Robja · 07-23-2009, 02:55 PM

This is not my recipe but I have made it several times for an appetizer.

Be sure to use sushi-grade tuna for this fish salad because the fish is raw and isn't "cooked" with citrus juice, as in ceviche.

Yield
4 servings (serving size: 1/4 cup tuna and 1/2 cup cucumber)

Ingredients
1/4 cup chopped green onions
1 tablespoon low-sodium soy sauce
1/2 teaspoon grated peeled fresh ginger
1 1/2 teaspoons peanut oil
1/2 teaspoon dark sesame oil
1/2 pound sushi-grade tuna, cut into (1/2-inch) cubes
1 garlic clove, minced
2 cups (1/4-inch-thick) diagonally cut slices peeled cucumber
Preparation
Combine the first 7 ingredients in a medium glass bowl. Cover and chill 2 hours. Serve tuna mixture over cucumber.

Dave Sikorski · 07-23-2009, 06:58 PM

I've had a very similar recipe and this is a GREAT appetizer or light lunch. Add a little rice, or wrap it in seaweed or lettuce and you're good to go.

I like to add a little rice wine vinegar too.

Thanks for sharing.

-D

Tenacious · 07-23-2009, 08:46 PM

1st you have to catch the tuna Jay

Robja · 07-27-2009, 05:41 PM

Cheaper to buy it but not as much fun.

Double D · 08-17-2009, 07:19 PM

Thanks Robja, just made a batch. Delicious!

Served it over sushi Rice

JIGMEISTER · 10-07-2009, 02:25 PM

Here's how I do it:

Cube up the tuna (skipjack, bonito, Yellow Fin Tuna, Blue Fin Tuna) into 1/2 inch cubes, add some soy sauce, sambal oelek, hawaiian sea salt, diced green onion, dice maui sweet onion, brown sugar, sesame oil, fresh ginger, fresh seaweeed, and some toasted sesame seeds. I add some dice peeled cucumber sometimes.

Mix it up and good to go. Serve with some dice avocado and tortilla chi

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07-23-2009, 06:58 PM	#2
Dave Sikorski Got Carpal Tunnel? Join Date: Nov 2005 Location: MD Posts: 4,463 Credits: 15,331.4 Boat: Bankes Goliath 21' Home Port: Any place, any time. Best Catch: The next one Occupation: Good Question...	I've had a very similar recipe and this is a GREAT appetizer or light lunch. Add a little rice, or wrap it in seaweed or lettuce and you're good to go. I like to add a little rice wine vinegar too. Thanks for sharing. -D

07-23-2009, 08:46 PM	#3
Tenacious I think Admin is going to let me have this space Join Date: Apr 2006 Location: Metairie Posts: 2,086 Credits: 4,588.1 Home Port: Venice Best Catch: Jill Louise Occupation: Compressor Sales	1st you have to catch the tuna Jay

07-27-2009, 05:41 PM	#4
Robja I think Admin is going to let me have this space Join Date: Mar 2008 Location: North Carolina Posts: 5,142 Credits: 10,493.7 Boat: Need more friends with boats!!! Home Port: Southport Best Catch: 150 lb Tarpon & 65 lb Dorado Occupation: Insurance	Cheaper to buy it but not as much fun.

08-17-2009, 07:19 PM	#5
Double D I think Admin is going to let me have this space Join Date: Mar 2005 Location: Point Pleasant, NJ Posts: 2,878 Credits: 9,872.4	Thanks Robja, just made a batch. Delicious! Served it over sushi Rice

10-07-2009, 02:25 PM	#6
JIGMEISTER I am a tackle Ho Join Date: Oct 2009 Location: Cornelius, NC Posts: 18 Credits: 93.8 Boat: Yours? Occupation: Looking for a new one	Here's how I do it: Cube up the tuna (skipjack, bonito, Yellow Fin Tuna, Blue Fin Tuna) into 1/2 inch cubes, add some soy sauce, sambal oelek, hawaiian sea salt, diced green onion, dice maui sweet onion, brown sugar, sesame oil, fresh ginger, fresh seaweeed, and some toasted sesame seeds. I add some dice peeled cucumber sometimes. Mix it up and good to go. Serve with some dice avocado and tortilla chi