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Hawaiian Style Poke

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Poke has always been around at family gatherings and everyday meals. It is so common in Hawaii that you can buy it by the pound at the market in the deli section. There are a multitude of varieties of poke that include octopus and shellfish. If you’re new to poke, in its most basic form, it is a raw fish appetizer, cubed into bite size pieces and marinaded in shoyu, sesame oil, and accompanied with fresh seaweed.

My favorite way to enjoy poke is in a simple preparation using ingredients above and adding a dash of yuzu zest to brighten it up. The fish should be the star of this dish and I prefer not to muddy the flavors with too many aditional ingredients. Although poke is usually enjoyed as is, sometimes I will spoon it over rice if I want to make it into a light meal. Either way is delicious. Make sure you get the best fish you can get your hands on which is preferably sushi grade and fresh caught.

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Poke

Yield: 4 as an appetizer

½ pound Bluefin tuna, sliced into ½” cubes

1 teaspoon sesame oil

1 ¼ teaspoons light shoyu

½ teaspoon yuzu zest

Small handful fresh seaweed

½ teaspoon white sesame seeds

Combine all ingredients into a mixing bowl and gently mix together. Serve poke chilled and enjoy immediately.

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