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Ingredients
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Poke (main)
To serve
Method
Poke (main)
- 1
Prepare tuna
Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into 1/2-inch (about 1.2 cm) cubes. Transfer the cubes to a medium mixing bowl and keep chilled while you assemble the dressing.
- 2
Prepare aromatics
Thinly slice the green onions on a bias and finely dice the red onion. Grate the fresh ginger. If using avocado, dice and set aside, tossing with a tiny squeeze of lime to slow browning.
- 3
Make dressing
In a small bowl combine soy sauce (2 tbsp), sesame oil (1 tsp), rice vinegar (1/2 tsp), mirin (1 tsp), grated ginger (1/2 tsp), sriracha (1/2 tsp, optional), and a pinch of sea salt (1/4 tsp) and black pepper (1/8 tsp). Whisk briefly until evenly combined and slightly emulsified.
- 4
Toss tuna in dressing
Pour about three-quarters of the dressing over the cubed tuna and gently toss with a rubber spatula or spoon to coat evenly. Reserve the remaining dressing to finish the bowl or adjust seasoning. Fold in sliced green onions and diced red onion so they are distributed through the tuna. Taste and add the reserved dressing as needed.
- 5
Finish and season
Sprinkle toasted sesame seeds (1 tsp) over the tuna and gently fold in the optional diced avocado (1/2 cup) if using. Taste for salt and acidity; add a squeeze of lime if desired. Top with crushed macadamia nuts or roasted nori (1 tsp) for texture if using.
To serve
- 6
Portion 1 cup cooked short-grain rice (or a bed of mixed greens) into a small bowl. Spoon the dressed ahi tuna over the rice/greens (all or as much as desired for a small serving). Garnish with pickled ginger (1 tsp) and a lime wedge on the side. Serve immediately so the tuna stays cool and fresh.