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Saffron and Honey

Eat Chic

July 18, 2016

spicy poke

tuna poke 2

After coming back from Hawaii a few months ago, I set out to make my own poke. It may not be in my usual cooking repertoire but it is what I love to eat so, challenge accepted!

Nevermind that poke is having a moment in NYC. I have not been satisfied by any of the local bowls I have tried thus far.

The first challenge is, of course, finding good sushi-grade ahi tuna wherever you live. In most places, it’s not going to be local so, freshness and quality are key. Even in New York, you have to be picky and be prepared to pay a lot more money per pound of ahi.

I went to a few places and fish markets and, ultimately, placed an order – since I needed 5 lbs – at my local Citarella. As you can see, the yellowfin tuna was beautiful.

tuna

The recipe below is flexible, according to your taste and tolerance for spice. And remember to visit the Travel Issue of VRAI Magazine to read about My Maui Top 5, including my favorite local spots for poke, spicy and otherwise!

shoyu poke

Save Print
Spicy poke
Author: Saffron and Honey
Recipe type: Main
Cuisine: Hawaiian, Japanese, Seafood
Prep time:  20 mins
Total time:  20 mins
 
Authentic ahi tuna poke - Hawaiian raw-fish salad - with spicy sauce.
Ingredients
  • 2 to 2.5 lbs sushi grade tuna, cubed
  • 0.5 red onion, chopped
  • 0.25 cup green onion, sliced
  • 0.5 large avocado, cubed
  • 2 T toasted black sesame seeds
  • 3 T shoyu soy sauce
  • ⅓ cup Japanese mayonnaise
  • 2 T Sriracha
Instructions
  1. Cube the tuna into good-sized chunks, about an inch thick.
  2. In a large bowl, combine tuna, onions, and avocado.
  3. Combine mayo and sriracha - if you are making more spicy mayo, keep the proportions about one to four.
  4. Dress with shoyu, spicy mayo and black sesame seeds, folding in the tuna gently. Top with a few more slivers of green onion, if desired.
3.5.3208

spicy poke

Reader Interactions

Comments

  1. Mimi says

    July 19, 2016 at 2:46 pm

    This looks so lovely! I posted on poke after coming back from Hawaii, too! I just can’t get the same quality as the fresh-out-of-the-water tuna there…

    Reply
    • saffronandhoney says

      July 19, 2016 at 6:03 pm

      Agreed, Mimi, that is the biggest challenge!

      Reply
  2. Teresa says

    August 19, 2016 at 12:19 am

    Poke is having a moment here, too, but luckily we’ve got lots of Pacific resources for it right at hand!

    Reply
    • saffronandhoney says

      August 21, 2016 at 12:04 am

      That you do!

      Reply
  3. wendy ellen thomas says

    March 10, 2017 at 9:52 pm

    I just posted on this coming back from LA! This looks like a great recipe too and that is a gorgeous hunk of tuna! Love black sesame seeds

    Reply
    • saffronandhoney says

      March 11, 2017 at 6:32 pm

      Thank you, Wendy!!

      Reply

Trackbacks

  1. New potatoes with spring onion pesto - Saffron and Honey says:
    April 23, 2018 at 3:27 pm

    […] what actually happened is that I had some spring onions left over after making poke (so good!) and wanted to use them up while they were still fresh and […]

    Reply

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Welcome to Saffron & Honey, my little place under the sun to cook and live colorfully. I'm Ksenia and I'm a cook, writer, and food photographer. Read More…

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