Tuna Poke

This version of poke gets a double dose of heat from minced Thai bird chile and finely grated fresh ginger. The recipe would also be delicious made with omega-rich salmon.

  • Total Time:
  • Servings: 4

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  • 12 ounces sashimi-grade tuna, cut into 1/2-inch cubes
  • 1 Thai bird chile, stemmed and minced
  • 1/4 cup thinly sliced Vidalia or other sweet onion
  • 2 tablespoons finely chopped scallion
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely grated peeled fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon low-sodium soy sauce
  • Kosher salt
  • Pepper
  • Toasted sesame seeds, for garnish

How to make this recipe

  1. In a medium bowl, combine all of the ingredients except the salt, pepper and sesame seeds. Season with salt and pepper and toss to evenly coat. Transfer to a serving bowl and garnish with sesame seeds.

Contributed By Photo Abby Hocking / Food & Wine

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