Last night, Chris and I had Hawaiian food for dinner.  It took me back to the times when we vacationed in Hawaii and all the wonderful poke dishes we had.  I was inspired to make my own version of tuna poke at home.  This is awesome with some rice and a side of macaroni salad (not pictured).  I didn’t make the salad, as I was lazy.  I’ll have a write-up of the recipe soon in another post.

Print this recipe

Ingredients:

• 1 pound of sushi-grade ahi tuna, diced
• 1 ripe avocado, diced
• 2 scallions, minced
• 1/2 of a Persian cucumber, sliced (half-moon shape)
• 1 teaspoon of sesame oil
• 1/4-1/2 teaspoon of sriracha hot chili sauce, depending on how spicy you like it
• 1/4 teaspoon of soy sauce or less if you don’t want your poke too dark
• 1/4 teaspoon of sesame seeds (optional)

Preparation:

In a medium bowl, combine tuna, avocado, scallions, cucumber, sesame oil, sriracha, soy sauce and sesame seeds.  Mix well.  Cover and refrigerate for 30 minutes.  Serve over rice.