Making Tuna Poke Bowls with Toby Gilbert of Gilbert’s Provisions
Poke is one of the main dishes of Native Hawaiian cuisine.
Here’s the recipe:
1 lb sushi grade tuna, cubed 3/4 inch
1/4 cup sliced green onion
1/4 cup sliced white onion
1/3 cup finely crumbled nori seaweed
1 teaspoon toasted sesame seeds
1/2 thinly sliced chili pepper, seeded for more heat;seedless for more mild (optional)
1/4 cup soy sauce or tamari
2 tablespoons sesame oil
1 teaspoon grated fresh ginger
Juice and zest of one orange
Whisk dressing together in a small bowl. In a large bowl combine tuna and other ingredients and pour dressing over. Refrigerate for about 2 hours.
Serve over rice. Optional condiments include: sriracha, hoisin, kewpie mayo, wasabi, and/or your favorite cured fish eggs. Other serving options are sliced veggies, cold noodles, greens, or simply with fried wonton chips.