Yellowfin Tuna Poke Bowl | Tuna Fish Recipes | Fishwife

I’m back with a new recipe! I must apologize for the wait but I just recently changed my title from “wife” to “mother”.  Introducing our little girl, Lily, who seems to be enjoying partaking in creating our newest recipe with mom for The Fish Wife blog.

There seems to be a new trend on the block… the Poke Bowl.  Poke (pronounced poh-keh), is an appetizer in Hawaiian cuisine which consists of a raw fish salad.  It can also be served as a main meal over steamed rice.  The word “Poke” in Hawaiian terms means “to slice or cut” which explains this dish perfectly as it consists of slicing raw fish into beautiful neat cubes.

In this recipe we shall be making “Ahi Poke” which is a variation of the Poke Bowl using raw marinated tuna.  This being the most popular of the dishes served in Hawaii… and possibly the most delicious!

In my recipe I have used the addition of toasted sesame seeds and pine nuts which brings a lovely nutty flavour to the dish.

 
This dish is incredibly simple and oh so healthy!  All the ingredients used in the Poke are raw and in their finest form using only the combination of ingredients to enhance the flavour of the tuna.

And finally, my personal touch is the addition of micro herbs and edible flowers which create a sophisticated and magical element to the dish.

Yellowfin Tuna Poke Bowl

A beautiful and healthy raw fish salad for any occasion.

Ingredients

1. 400g (plus minus) Greenfish Sushi Grade Yellowfin Tuna
2. 2 tsp Sesame Seeds
3. 2 Tbsp Pine Nuts
4. Half a small Red Onion (julienned)
5. 4 Baby Spring Onions (finely chopped)
6. 4 Garlic Cloves (minced)
7. 1 Thumb Ginger (grated)
8. 2 Tbsp Soy Sauce
9. 1 tsp Sesame Oil
10. 1 Avocado
11. Half a Medium Heat Chili (optional)
12. Micro Herbs (optional)
13. Garnish with Edible Flowers (optional)

Instructions

1. Dry the Yellowfin Tuna off with paper towel and set aside on a chopping board.
2. In a dry pan on medium heat, add the Sesame Seeds and Pine Nuts and toast until nice and golden. Remove from the pan and set aside in a bowl to cool down.
3. Cut the Tuna across the grain into small bite size cubes. Cutting across the grain will allow the tuna to fall apart and melt in your mouth. Avoid using the pieces by the tail as they can contain sinew.
4. Combine the toasted Sesame Seeds, Pine Nuts, Red Onion, Spring Onions, Ginger, Garlic, Soy Sauce, Sesame Oil and Chilli in a large bowl.
5. Add the Tuna cubes and mix through evenly until well coated with the marinade.
6. Cut the Avocado into cubes and gently toss through the marinade.
7. Refrigerate for at least 15 minutes before serving to allow the Tuna to absorb the flavours.
8. Serve in a bowl topped with Micro Herbs and Edible Flowers for a pop of colour.

Notes

1. Alternatively for a main meal you can serve over a bowl of steamed rice.