Spicy Tuna Poke

Spicy Tuna PokeMixing my White Miso Malt Vinegar Mayonnaise with Sriracha hot sauce creates a rich, fatty and spicy sauce that enhances the naturally fatty tuna. With each bite, the heat level climbs, yet never going over the too hot threshold.  This Spicy Tuna Poke can be served as is, or with deep fried won ton skins,  served over rice noodles or over a bed of arugula and spinach leaves.

Poke is a local Hawaiian dish; the word means “to slice or cut into cubes.” Think sashimi-quality raw tuna made into a fresh salad. First, the tuna is skinned and de-boned. Then the blood line is removed, and the loin is cut into small cubes and tossed with a light dressing or marinade—similar to a ceviche, but there’s no citrus juice that “cooks” the fish with acid, so it’s more like a tartare. This showcases the light, full-flavored tuna. Accentuate the natural flavors with a touch of soy sauce, sesame oil, a crunch of seaweed, some sesame seeds or nuts, and a few veggies. Simple to make, this dish is perfect served by itself or with several other variations of poke; just add a seaweed salad, nori wraps and a pair of chopsticks.

Makes: 1 pound of poke, serving 6 – 8 people

 

More Poke Recipes:

Classic Poke
Maui Poke
Spicy Tuna Poke
Wasabi Poke

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Oct 2013 | Issue #81

Spicy Tuna Poke
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Sashimi grade tuna (Skipjack | Ahi | Tombo ) mixed with a Sriracha spiked umami rich mayonnaise to create a Spicy Tuna Poke!
Servings Prep Time
6 - 8 guests 10 minute
Passive Time
1 hour
Servings Prep Time
6 - 8 guests 10 minute
Passive Time
1 hour
Spicy Tuna Poke
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sashimi grade tuna (Skipjack | Ahi | Tombo ) mixed with a Sriracha spiked umami rich mayonnaise to create a Spicy Tuna Poke!
Servings Prep Time
6 - 8 guests 10 minute
Passive Time
1 hour
Servings Prep Time
6 - 8 guests 10 minute
Passive Time
1 hour
Ingredients
Sriracha Mayonnaise for Spicy Ahi Poke Ingredients:
Spicy Poke Ingredients:
Servings: guests
Units:
Instructions
Sriracha Mayonnaise Directions:
  • In a bowl, add the mayonnaise, Sriracha (adjusting the amount to your heat tolerance), sesame oil, roe/caviar, beer, (soy sauce | tamari | shoyu | liquid aminos) and salt; mix with a whisk until combined.
Spicy Poke Directions:
  • In a separate bowl, add the green onions, sweet onions, sesame seeds and tuna. Fold in all the Sriracha mayonnaise dressing (also great to use with rice noodles, or as a sauce or dip) and stir to combine. Let all the flavors infuse the poke for at least an hour and up to 2 days, depending on how fresh the fish is.
Recipe Notes

Poke Tips:

  • Fresh seaweed can be found in some Asian markets or at a high-quality seafood counter. If you can’t find any, ask your fish monger to special order it. Each type has its own texture and flavor, giving the final poke its special twist.
  • On the mainland, kukui nuts are harder to find. You can order them online.
  • As this dish is raw, high-quality, ultra fresh ingredients are needed. If sashimi grade (sushi quality) is not available, have your fish monger order it for you, before making this recipe.

 

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Spicy Tuna Poke
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Teriyaki Base Sauce | Marinade
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