[I made this tasty Tuna Poke with Mango and Avocado for Earth Fare!]
I’ve never been to Hawaii but I’m dying to go. When I do finally make it over that way, my first stop will be some authentic roadside poke! And next the beach, but you know #priorities.
Poke (pronounced “poh-kay”) is a classic Hawaiian dish made with raw, sushi-grade fish—and it’s really having a moment in the foodie scene. It’s a bit like deconstructed sushi, with a Hawaiian flair.
I guess some die-hards cringe when people veer away from the original version of poke. But to me this is the perfect kind of food to experiment and get creative with.
First things first: good poke starts with good fish!
The star of the poke show is the fish, of course. So you’ll want to really source out some good stuff. Earth Fare carries a huge selection of fresh seafood (including lots of sushi-grade options) that you can specially request from their seafood guide and have delivered to the store in under 48 hours.
They also carry sushi-grade tuna on a regular basis, so if you decide that’s what you want to use for your poke you probably won’t need to pre-order.
It can feel intimidating to prepare raw fish for the first time (I’m saying that from previous first-timer experience). But trust me this meal could not be simpler! That’s the idea really. The fish is simply prepared so that the flavor of the tuna really shines through.
I mixed up a quick marinade with Coconut Aminos (you can use soy sauce or tamari instead if you have that on hand), sesame oil, lime juice + zest, and grated ginger.
The tuna soaks up all that flavor for a little and then you pick out your base and toppings.
We went with white rice and spiralized zucchini for the base, but you can also use rice noodles, buckwheat noodles, or just a bed of greens!
I was feeling the tropical vibes so I paired our poke with mango and avocado, some cilantro, seaweed, jalapenos, and watercress.
Traditionally, crushed macadamia nuts are used for the crunch factor. But I subbed cashews since macadamia are a little pricey (and because I always have cashews on hand.)
Some sesame seeds decorate and add another layer of texture, and scallions add the final touch, as they so often do.
Then one last squeeze of lime and you’re good to go!
Note that the longer you let your tuna marinate, the more “cooked” it will be. Since there’s acid in the marinade, it takes some of the raw off of the fish as it sits. Sort of like ceviche.
I prefer my poke bright pink and in its fully raw state. So I just let it sit in the marinade while I prep the rest of the ingredients.
If this tuna poke with mango and avocado is the closest way I can taste Hawaii for now, I’m ok with that.
I mean, not totally ok, but you know. I’ll deal with it. 😋
- ¾ pound sushi grade tuna
- 1 cup short grain white rice
- 3 tablespoons Coconut Aminos or Tamari (wheat free soy sauce)
- 2 tablespoons toasted sesame oil
- 2 tablespoons lime juice + zest of 1 lime
- 1 teaspoon freshly grated ginger
- Diced mango
- Diced avocado
- Watercress or microgreens
- Sliced jalapeno
- Spiralized or sliced zucchini
- Sliced scallions
- Chopped toasted macadamia nuts or cashews
- Sesame seeds
- Rinse rice and add to a pot with 1 cup of water. Cover, and bring to a boil. Reduce heat and cook for 18-20 minutes. Reserve.
- Add Coconut Aminos, sesame oil, lime juice and lime zest, and grated ginger to a bowl. Mix to combine.
- Slice tuna into small cubes (about ½ inch). Pour 2/3 of the marinade over the tuna and mix. Allow to sit for 5 minutes, up to 2 hours (refrigerated).
- Divide rice between 2 serving dishes and add tuna to each bowl. Add preferred toppings and drizzle remaining marinade over the tuna. Serve with additional lime wedges.
Don't let me do all the talking! Let me know what you think in the comments.