Poke. Its good for what ails you.

Now if I had my say I’d be eating this on the North Shore of O’ahu drinking a Mai Tai and watching the sunset. Instead I have this view:

Its not a bad view, its just not this one…

…but I digress.

Whenever I am in the need for a Hawaiian pick-me-up or I see some sushi grade tuna, its poke time.


Sushi grade tuna, cut into small squares
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon each black and white toasted sesame seeds
1 scallion, chopped
1 sprinkle of Hawaiian pink sea salt (optional)

Dice tuna and chop scallions. You can cut them to your preference but the idea is to be able to pick up a small bite or two with a pair of chopsticks. Toast sesame seeds until slightly golden. You know – a little less than I toasted them this afternoon – whoops! Combine tuna, scallions, sesame oil, soy sauce and salt in a bowl. Add in almost all of the sesame seeds, reserve some for topping. Marinate in the fridge for a few hours, then top with the reserved sesame seeds before serving.


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