Chef's Table

Wasabi Poke

Freshly caught raw Skipjack Tuna tossed in a wasabi dressing infused with Sierra Nevada Pale Ale, makes a delicious Wasabi Poke!

Servings	Prep Time
8guests	10minute

Passive Time

1hour

Servings	Prep Time
8guests	10minute

Passive Time

1hour

Ingredients

Wasabi Poke Dressing Ingredients:

Wasabi Poke Ingredients:

3tablespoon seaweed, limu kohou,lightly chopped
2tablespoon green onion,washed, green and white part, sliced thin
2tablespoon roe, cured fish eggs,masago (capelin or smelt fish eggs) or my Curing Salmon Roe recipe | technique
1teaspoon seeds, sesame, toasted,white, black or a mix of the two
1pound tuna, sashimi quality,such as skipjack (bonito), ahi (yellowfin) or yellowtail (hamachi), skinned and cut into half-inch cubes

Instructions

In a bowl, add the soy sauce, beer, sesame oil, grated ginger (a Microplane works very well for this task) and prepared wasabi. Using a whisk, blend all the ingredients until incorporated. Set aside.
In another bowl, add the seaweed, green onion, caviar/roe, sesame seeds and the tuna; mix together with the wasabi dressing until just combined. Wrap with plastic wrap and let the tuna marinate for at least an hour and up to 2 days.

Recipe Notes

Hawaiian 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.