Poke Tacos* Recipe

Prepare tuna

Pat the sushi-grade Ahi tuna dry with paper towels. Cut into uniform 1/2-inch cubes if not pre-diced.

In a medium bowl combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp finely grated ginger and 1 tsp toasted sesame seeds. Stir to emulsify.

Fold the diced tuna into the sauce gently so cubes remain intact. Add the white parts of the sliced green onions and 1/4 tsp fine sea salt. Taste and adjust soy or salt as needed. Refrigerate for 10–15 minutes to let flavors meld (do not marinate longer than 30 minutes for best texture).

In a small bowl whisk together 1 tbs mayonnaise, 1 tsp wasabi paste, 1 tsp lime juice, and 1 tsp honey until smooth.

If the aioli is too thick for drizzling, whisk in up to 1 tsp water, 1/4 tsp at a time, until desired consistency. Season with 1/4 tsp salt and adjust lime or wasabi to taste. Chill until assembly.

Warm tortillas: heat a cast-iron skillet or nonstick pan over medium-high heat. Lightly brush each tortilla with a little vegetable oil (about 1 tsp total) and warm 30–45 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.

Prepare avocado: slice or mash the avocado. If mashing, season with a pinch of salt and a few drops of lime juice to prevent browning.

Assemble tacos: place a small bed (about 2 tbs) of shredded cabbage on each warm tortilla. Top with roughly 1/4 cup of the marinated poke per taco (this recipe yields about 4 tacos). Add sliced or mashed avocado, a drizzle of wasabi aioli (about 1/2 tbs per taco), a sprinkle of green onion greens, cilantro leaves, and a small amount of pickled ginger or pickled red onion.

Finish and serve: squeeze a lime wedge over each taco to taste. Serve immediately so tuna remains chilled and tortillas stay warm.