Albacore Tuna Poke Tostadas
Chile Marinade with Peanuts
Avocado-Tomatillo Crema
Green Cabbage, Red Chile, Cilantro
Poke is a traditional Hawaiian delicacy, featuring marinated chunks of raw fish, often tuna, seasoned with soy sauce, sesame oil, seaweed, and onions. The term poke originates from Hawaiian, meaning “to slice” or “to cut crosswise into pieces.”
The surge in popularity of poke owes much to figures like Sam Choy, affectionately known as the “Godfather of Poke.” I had the privilege of interviewing him back in 2014. Charming and dynamic, Sam Choy is a celebrated chef and restaurateur who played a significant role in spreading the appeal of poke globally.
While poke has its roots firmly planted in Hawaiian culture, it has transcended boundaries and become a beloved dish worldwide.
Here, a delightful example of this cross-cultural fusion is Tuna Poke Tostadas with Avocado-Tomatillo Crema. This dish seamlessly blends the flavors of Hawaii and Mexico, offering a tantalizing culinary experience that showcases the best of both traditions.
Tuna Poke Tostadas Recipe
Chile Marinade with Peanuts
- 1 T. lime juice
- 1 T. soy sauce
- 1 T. olive oil
- 1 T. chile sauce (our favorite here)
- 1 T. thin sliced scallion
- pinch sugar
- 2 T. chopped peanuts
Mix ingredients together in a small bowl. Let sit at room temperature while preparing the albacore, so the flavors meld.
Albacore Tuna Poke
- 7 to 8 oz. sushi-quality raw albacore fillet
Slice very cold albacore into bite-sized pieces. Place in a medium bowl. Pour marinade over the top. Gently toss to combine. Refrigerate for 30 minutes while preparing the avocado-tomatillo crema and tostadas.
Avocado-Tomatillo Crema
- 1 medium-size ripe avocado
- 2 medium-size tomatillos, quartered
- 1 T. lime juice
- 2 T. mayonnaise
- 1 jalapeño, rough chopped
- sea salt and fresh ground pepper to taste
Scoop avocado flesh into the small bowl of a food processor. Add the rest of the ingredients. Process until creamy, leaving a few little chunks of tomatillo and jalapeño for texture. Taste for seasoning.
To Plate the Tostadas
- little “street taco” white corn tortillas (4″ diameter)
- olive oil
- finely shredded green cabbage
- finely diced red jalapeño chile
- rough-chopped cilantro
Pan-fry tortillas in very shallow olive oil until just crispy. Remove to paper towels. Arrange tortillas on plates, stacked two-deep. Spread avocado-tomatillo crema over the warm tortillas. Top with cabbage, chile, and cilantro.
Spoon generous amounts of albacore poke on top. Serve immediately.
More “Taste With The Eyes” Poke
My Interview with Chef Sam Choy on Sustainability and Poke here
Salmon Cucumber Poke Bowl here
Albacore Poke, Jamaican Flavors here