Let's Eat

Tuna poke

(Catherine Smart for The Boston Globe)
May 4, 2011

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Serves 6

Tuna poke (pronounced PO-kay) is a traditional Hawaiian dish served at luaus, block parties, and holiday gatherings. Every family has a recipe, which might include jalapeno, nori, or Japanese spice mixtures, such as tograshi and furikake. Simpler versions contain only onion, soy sauce, and sesame oil. Here, avocado lends creaminess and cucumber adds crunch, while seaweed salad (available in the sushi section of many grocery stores) ups the oceany flavor. Serve on crispy wonton chips.

1 pound fresh ahi tuna, cut into 1/2-inch pieces
1/2 small onion, chopped
1/2 English cucumber, chopped
2 avocados, seeded, peeled, and chopped
1/4 pound (about 1 cup) prepared seaweed salad (available in most grocery stores in the Asian food or sushi section)
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
Dash of hot sauce
2 teaspoons black and white sesame seeds, plus more for garnish
Sea salt, to taste

1. In a large bowl combine tuna, onion, cucumber, avocado, and seaweed salad.

2. In a small bowl whisk together soy sauce, sesame oil, hot sauce, and 1 teaspoon of the sesame seeds.

3. Pour soy sauce mixture over tuna and gently toss to combine. Sprinkle with remaining 1 teaspoon sesame seeds and sea salt.

Catherine Smart