Living in Toronto (Canada), people from other parts of the world are surprised to learn that we have hot summers. Add the humidity and it’s a legit summer. It may not last as long as in other parts of the world but it’s hot.

On occasion, I just don’t want to cook in the kitchen and you want something cooling to fill your belly. There’s a Hawaiian dish called poke, a quick marinate of cubed fish and it is often served on a bowl of rice and assorted condiments or (in this case) like an appetizer.

In North America, the most common poke versions use salmon or tuna and I’m going with tuna today. Many of the ingredients can be found at Asian supermarkets (Toronto has many).

I simply plated the tuna poke and served it with shrimp chips, a play on steak tartare style of service.

Tuna Poke

Recipe by Peter MinakiCourse: Fish u0026amp; Seafood, Main

Servings

2

servings

Prep time

15

minutes

Cooking timeminutes

Ingredients

• 1 tuna steak (sushi grade, 8 0z)

• the white part of 2 scallions, thinly sliced

• 2 Tbsp. soy sauce

• 1 1/2 tsp. rice vinegar (you may use red wine vinegar)

• 1 tsp. Sriracha sauce

• 1/2 tsp. minced garlic

• 1/2 tsp. sesame oil

• 1 Tbsp. of furikake

• 1 Persian cucumber (thinly sliced)

• 1/4 cup green part of scallions. thinly sliced

Directions

• Using a sharp knife, cut your tuna into bite-sized cubes and place in a bowl along with scallions, soy, vinegar, sriracha, garlic, sesame oil and furikake. Mix until combined and set aside
• Arrange your cucumber slices on the bottom of your plate and transfer your tuna poke on top
• Garnish the sliced green scallion tops and serve with shrimp chips

Notes

• Furikake is a Japanese condiment made of dried fish, seaweed, sesame seeds, sugar and salt. Most Asian markets now carry it (or order online).