Poke is one of the main dishes of Native Hawaiian cuisine.
Toby Gilbert of Gilbert’s Provisions in Berlin is in the Kirby and Holloway Kitchen showing us how to prepare an Ahi Tuna Poke Bowl.
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)
Dressing:
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.
