Holy Poke, this is a GREAT recipe! I followed Chef John's instructions and made no changes. There are few ingredients, and each are important. I think that it would be a big mistake to deviate from this recipe or make substitutions. I think that a common mistake may be to purchase an inexpensive cut of tuna. If you cannot find or cannot afford high quality tuna, make another dish. Look for a tuna loin that is a rich and luminescent, deep, dark red. It is critical that the flesh be clear and free of white striations. This is soft sinew, safe to eat but with a a really unpleasant stringy texture. This sort of tuna will probably be difficult to find in large chain grocers. I get mine from Whole Foods or a local fishmonger, but not every community has those options... I always use high quality frozen tuna if it is superior to the fresh tuna.
This is so good! Don't forget to add a squirt of lime juice at the end. That was a huge improvement to an already great dish. I served this on a bed of sushi rice surrounded by fresh produce - avocado, cucumber, asparagus, and red pepper.
I place some of the tuna on a cookie sheet then placed the tuna in the oven at 400 degrees for 4 minutes as half of my family cannot get past the raw fish. It was just enough to allow my entire family to enjoy.
I will definitely make this again, but true sushi style for me and the other raw fish eaters in my family.
Recipes was great - reminded me of the Poke I had in Hawaii last year in Maui. Next time I will add Cucumbers and Avocado just like other Poke recipes suggest but wanted to make as is - always a little annoyed when someone reviews a recipe (but changes it so the original recipe is not really what they are rating). Good Job Chef John - as usual.
should’ve added to add lemon juice at the end in the first step. didn’t think it would cause an issue since i sliced a lemon already, but was going to eat my poke next day. ended up making my costco ahi tuna look like cat food and taste awful. made an account just for this. DO NOT ADD LEMON UNTIL THE END!!!. now im out ahi tuna, a lemon and tomorrow’s lunch.
We have a local place here that is called Poke Bowl. They have so many things you can put in your basic poke. I appreciate the basic Poke. This is basic and very good! I did not use the mac nuts as when we are in Hawaii every year I do not taste or feel that texture. Pic shows edamame I made the pods boiled with salt water to serve on the side. And served the Poke on extra cold shredded cabbage and romaine lettuce mixture. It was awesome!
This was great. I didn't have any fresh ginger so I used a tiny bit of ground. I also added an avocado and served with tortilla chips. I also used House of Tsang brand hot sesame oil. It adds a little more heat. I've made a similar recipe before but didn't allow for the 2 hour marinade. This was way better.
Love Chef John's recipes made this one at dozens of times. Always add some jalapenos for my husband and serranos for me!
Easy and delicious! I just love chef Johns recipes.
