Poke, pronounced po-kay for those of you who are wondering, has quickly emerged as a popular food trend. And despite the fact that we live in a landlocked state here in Arizona, poke has made its way here from the Hawaiian Islands and by way of beach towns. And it’s easy to see why. It’s a simple dish, light, and refreshing; three factors that make it perfectly-suited for Phoenix’s hot temps and warm seasons. And with summer on the way, we thought that we’d share our recipe for tuna poke with you, enjoy!
Serves 8-10
Tuna poke
½ cup agave ponzu (recipe below)
1 pound ahi tuna, cut into ½-inch cubes
¼ cup green onions, finely sliced
¼ cup cilantro, rough chopped
2 seeded jalapeños, diced into ¼-inch pieces
2 avocados, cut into ½-inch chunks
1 tablespoon sesame seeds
2 limes, quartered
24 wonton chips
Agave ponzu:
¼ cup soy sauce (such as Kikkoman)
¼ cup agave syrup
2 tablespoons fresh lemon juice
1 tablespoon honey
2 teaspoons hot sauce
We like to begin with the agave ponzu. It’s simple, to make the agave ponzu, whisk all ingredients listed above together, then set aside.
Next, combine your ahi tuna cubes, green onions, cilantro and your jalapeños in a mixing bowl. Dress the ingredients with the agave ponzu and stir using a spatula until it’s thoroughly mixed. Add avocado in and stir gently to avoid bruising; because nobody likes mushy brown avocados.
When you’re ready to serve, serve your ahi tuna poke in a chilled bowl and garnish it with sesame seeds and a little something citrusy such as lime wedges. We suggest serving your ahi tuna poke with wonton chips, but tortilla chips or sliced vegetables are just as tasty.
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