Tuna Poke

There are as many ways to make poke in Hawaii as there are styles of chicken soup in New York. This recipe serves a small hors d’oeuvres for 2, or an appetizer for 2. Served with rice or steamed vegetables, it can even serve as a light meal. Don’t be afraid to make this recipe, even if you’re not a sushi chef.

Always select sashimi-grade fish at a reputable market, such as Tokyo Fish Market on San Pablo. If you are new to cutting the meat away from the skin, most Japanese markets sell “block” fish, ready for making into sushi. Make sure to have a sharp knife to slice the fish. If your cutting skills are sub-par, place the fish in the freezer for 20 minutes before cutting. It will firm up the meat and make the chopping easier.

1/2 pound maguro or yellowtail (sushi-grade)
1/3 Japanese cucumber (or English)
2 shiso leaves (in a pinch, use fresh mint)
1 teaspoon sesame oil
1 teaspoon soy sauce
1/2 teaspoon sea salt
1 teaspoon toasted white sesame seeds
pinch cayenne
1 tsp. pepper

Carefully dice the tuna (against the grain) and place fish into a small, non-reactive bowl. Peel the cucumber and quarter it lengthwise. Using a paring knife, remove seeds and discard, then dice cucumbers and add to tuna. Finely chop the shiso leaf and add it and remaining ingredients to the bowl. Gently toss all the ingredients together and correct seasoning. Serve mounded in small bowl, or mounded on a plate. Recipes may be easily doubled.

-Dish It Out Tsan!