Poke (POH-kay) is marinated raw tuna, sometimes referred to as Hawaiian sashimi. Sometimes it is lightly grilled or fried. In this recipe it is grilled, cut into bite sized pieces, and marinated. As pictured, it is served as an appetizer complimented by yellow squash, avocado, and edamame over a bed of rice.
1 piece tuna, 1 inch thick
1/2 cup green onion, thinly sliced
2 teaspoons sesame seeds
Canola oil for brushing
Salt and pepper to taste
Prepare the marinade (recipe follows). Prepare any accompanying vegetables. Place the sesame seeds in a small non-stick skillet and toast until aromatic and lightly browned, stirring or shaking often. Prepare the grill for direct cooking over very high heat (600° to 650°F). Grill the tuna directly over the fire for 1 1/2 minutes per side. Cut the tuna into bite sized pieces and place in a bowl with the marinade. Turn the pieces to coat and marinate for 5 minutes.
1/3 cup soy sauce
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
Pinch coarse salt
Combine all ingredients, bring barely to a boil and set off the heat to cool.