Albacore Tuna Poke

Local Ocean Seafoods, Chef Enrique Sanchez-Rodriguez

This tuna poke recipe is a great utilization of the end pieces of an albacore loin – use the center cuts for an entrée on the grill, and the ends and pieces after portioning to create this delicious snack. Tuna poke became popular in Hawaii in the 1970’s, and traditionally uses ahi tuna. Our recipe trades the ahi for our local darling, Oregon Albacore. You can serve this dish over steamed jasmine rice for a hearty, healthy meal, or serve with fresh tortilla chips for scooping.

When sourcing your tuna, make sure to select the highest quality sashimi-grade tuna*. To meet this grading, tuna must be frozen during the process – don’t let that scare you away, as Oregon’s fleet has top-of-the line technology that allows the fish to be frozen whole on the boat within hours of being caught – ensuring the texture, flavor, and nutrients are maintained, and that harmful bacteria are not allowed to thrive.

*Since poke is consumed raw, it is important to only use sashimi- grade tuna, otherwise the risk of foodborne illness from consuming raw seafood is increased.

TIME: 10 minutes

INGREDIENTS: (per serving)

3 ounces sashimi-grade Albacore tuna loin

1 avocado, diced (use 1⁄2 avocado per portion)

2 ounces seaweed salad (often found in the frozen section of your local Asian or big box grocery store)

1 orange, fresh, peeled & segmented (alternately, use a small can of mandarin oranges, drained)

1⁄2 tsp sesame seeds

1⁄4 cup poke dressing (recipe below)

Poke Dressing (Makes 1 cup dressing. Store extra sealed in the fridge for up to 3 months)

1 1⁄2 tbsp minced fresh garlic, shallots, or green onion (we use a combination of all three, but use what you have)

1⁄3 cup sake

2 tsp fresh ginger, peeled and chopped (or ginger paste)

1 1⁄2 tsp toasted sesame oil

1 tsp sesame seeds (we use a combination of white and black)

1/3 cup soy sauce

1 1⁄2 tsp granulated sugar

1 1⁄2 tbsp sweet teriyaki sauce (recipe below or use storebought)

Mix all ingredients together with a whisk until thoroughly combined. This recipe is also a great brine for smoked fish – we use it for smoked black cod in the restaurant!

Sweet Teriyaki Sauce

1⁄2 cup sake

1⁄2 cup seasoned mirin

1⁄2 cup soy sauce

2 tbsp sugar, granulated

Pinch garlic powder

Pinch arbol chile, ground

Pinch black pepper, ground

1⁄4 tsp potato starch

In a small bowl, whisk together the potato starch and a 1⁄4 cup mirin until smooth to create a slurry. Combine all remaining ingredients in pot. Slowly add slurry to pot with other ingredients while whisking.

Turn heat to medium-high and cook, stirring occasionally, until sauce is reduced by 75%, or coats the back of a spoon. Remove from heat and cool in the fridge ahead of time.

STEPS:

1. Prepare the tuna loin – Keep the tuna very cold until ready to prepare – it is easier to cut that way. If you are using frozen tuna loin, you can even cut it ahead of time while it is still frozen, before thawing in the fridge. Dice the loin into 1⁄4 to 1⁄2 inch cubes, to your preference.

2. Mix the poke – In a mixing bowl, combine diced tuna with remaining ingredients, reserving a pinch of sesame seeds for garnish. Serve over steamed jasmine rice, or alongside fresh tortilla chips for scooping!