About six months ago, J and I traveled to Hawaii. While both of us had been there before, we were lucky enough to have some amazing hosts while we were there. Brandon and his wife Jen are some of the most giving and wonderful people we have had the pleasure of spending time with. They were amazing hosts. And not to mention I’m pretty sure I wanted to take their (beyond) cute 2 daughters home with us at the end of the trip.
Between workouts (J was teaching judo in Hawaii and I tagged along), hikes, and laying on the beach, Brandon and Jen showed us a great time and took us to all the local hangouts. This is just like why I like venturing off the beaten path when we travel – we got to taste some amazing, truly local cuisine and favorites. One of the things that we ate was poke. Poke is a japanese dish – raw tuna seasoned with spices, soy sauce, etc. and it tastes amazing. It’s a great new way to enjoy Japanese food when eating sushi and sashimi gets boring.
While I’ve had Poke before, I returned from the trip missing the amazing flavors of Hawaii and inspired to recreate some myself. Mission accomplished! The tuna should be sashimi grade to make sure it’s fresh enough to eat raw. The best bet for this is either a fish market, or for me, the asian supermarket that has a seafood section I could spend hours wandering through. I also like to make this the day before to let the flavors marinate together.
(makes 2 servings)
1 pound sashimi grade tuna
2 cloves garlic, minced
1-2 green onion, cut into small slices
1/2 tsp grated ginger
3 tbs soy sauce
1 tbs sesame seeds
1/2 tsp red pepper flakes
1/2 tbs sesame chili oil
3 cups white or brown rice, cooked
Cut tuna into small, 1 inch cubes. In a large bowl, combine the rest of the ingredients. Add tuna and mix carefully using a spoon to completely cover the tuna. Refrigerate overnight. Serve over rice, if desired.