This is our absolute favorite recipe for our sashimi-grade albacore tuna. We find that omitting the chile flakes and/or jalapeno is just fine if you don’t like heat. It’s also fine to omit the rice if you’d like to avoid cooking. This Hawaiian-style tuna poke is perfect for a summery afternoon or a day where you wished you were in Hawaii. Here is the Nourished Kitchen description and recipe:
- 1 pound (~ 1/2 loin or 2 packages of albacore tuna loin medallions)
- 1 avocado
- 3 green onions
- 1 jalapeno
- 1/4 cup macadamia nuts
- 2 tablespoons sesame seeds
- 2 tablespoons naturally fermented soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons orange juice
- 1/4 teaspoon red chile flakes
- steamed rice, to serve
- Chop the albacore into half-inch cubes, and toss them into a bowl. Split the avocado, pull out its pit and then chop the meat of the avocado into half-inch cubes, tossing them into the bowl with the albacore. Slice the green onions and jalapeno thinly and toss them into the bowl. Chop the macadamia nuts finely, and add them to the bowl. Sprinkle the sesame seeds over the tuna.
- In a separate bowl, whisk the soy sauce, sesame oil, orange juice and chile flakes together. Drizzle the sauce over the tuna and other poke ingredients, and then toss it all together until well-mixed and evenly coated.
- Serve immediately over steamed rice.