poke Archives - Taste With The Eyes

Spicy Albacore Bowl

🌶️ 🐟 Spicy Albacore Bowl 🐟 🌶️

This Spicy Albacore Bowl is a fresh, flavorful, creamy and slightly fiery seafood experience. Served over a bed of seasoned rice, the dish features tender cubes of raw albacore tuna marinated in a chili-infused blend that can be adjusted to suit your spice preference.

A drizzle of spicy sauce adds another layer of heat, while thin slices of jalapeño provide a bold bite and refreshing crunch. Crisp cucumber and peppery radish round out the bowl, offering a refreshing contrast to the rich, savory tuna. Perfectly balanced in flavor and texture, this dish is satisfying, invigorating, and easy!

Spicy Albacore Recipe

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Tuna Poke Tostadas, Avocado Crema

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, Avocado Crema

Tuna Poke Tostadas Recipe

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Albacore Poke, Jamaican Flavors

Albacore Tuna Poke with Jamaican Flair

This Albacore Tuna Poke is a colorful fusion dish, where sashimi-quality tuna and avocado cubes meet a marinade of coconut milk, tamarind paste, lime juice, and a touch of fish sauce.

With each bite, you’re gently transported to the sun-kissed shores of Jamaica. The tender tuna, the creaminess of coconut, the sweet-tart tamarind, and the citrusy notes of lime are a subtle nod to the island’s culinary charm. Roasted peanuts seal the deal as they incorporate the distinctive flavors of Jamaican jerk seasoning, a well-known and iconic element of Jamaican cuisine.

Albacore Poke, Jamaican Flavors

Jerk Peanuts

1 c. roasted/salted peanuts

3 T. jerk seasoning

2 T. olive oil

Toss peanuts with jerk seasoning and oil. Cook on a baking sheet lined with aluminum foil in a 325°F pre-heated oven for 20 minutes. Let cool completely. There will be plenty peanuts leftover for snacking.

Jerk Seasoning

While readily available store-bought jerk seasoning can be a convenient option, there’s an undeniable charm in crafting your own jerk seasoning from scratch, utilizing an assortment of spices commonly found in your pantry. Whether your spice rack is fully stocked or you find yourself with a few ingredients missing, fear not; your homemade jerk seasoning will still infuse these peanuts with vibrant Jamaican flavors. Feel free to adjust ingredients to your liking.

1. 1/2 tablespoon onion powder
2. 1/2 tablespoon garlic powder
3. 1/2 tablespoon dried onion salt
4. 2 teaspoons dried thyme
5. 1 teaspoon ground black pepper
6. 1 teaspoon ground cumin
7. 1 teaspoon smoked paprika
8. 1 teaspoon cayenne pepper
9. 1 teaspoon coarse sea salt
10. 1/2 teaspoon ground allspice
11. 1/2 teaspoon ground ginger
12. 1/2 teaspoon chili flakes
13. 1/4 teaspoon ground cinnamon
14. 1/4 teaspoon ground nutmeg
15. 1/8 teaspoon ground cloves
16. 1 tablespoon brown sugar

In a small bowl, mix everything except the brown sugar, then mix in the brown sugar (because it is moist). This will make more than needed for the peanut recipe. Store the remainder in an air-tight container for other uses.

Albacore Poke

1/2 c. coconut milk (unsweetened)

1 1/2 T. tamarind paste

1 T. lime juice

2 t. fish sauce

1 portion sashimi-quality albacore tuna (8 to 10 ounces), cubed

1 avocado (ripe but not soft), cubed

little multi-colored cherry tomatoes

cilantro, torn

mint, torn

scallion, sliced

flaky sea salt

In a medium bowl, whisk coconut milk with tamarind paste, lime juice, and fish sauce. Add cubed albacore, toss to coat and refrigerate for 30 minutes.

Albacore Poke, Jamaican Flavors

To Plate

After 30 minutes, add avocado to the marinated albacore and gently toss to coat. Spoon albacore and avocado cubes into two or three shallow bowls. Arrange tomatoes, jerk peanuts, cilantro, mint, and scallions on top. Season with flaky sea salt. Serve extra sea salt and peanuts on the side. Vegetable-flavored corn chips add another pop of color contributing to the lively nature of Jamaican culinary style.

Inspiration

This dish was inspired by New Orleans Chef Nina Compton in Food & Wine magazine were she pairs her version with McBride Sisters Collection Reserve Chardonnay. “The crisp nature of the wine and the fact that it has just the right amount of acidity lend a great contrast to the richness of the tuna and coconut milk.”

More About Poke

My Interview with Chef Sam Choy on Sustainability and Poke here.

Known as the “Godfather of Poke,” Choy loves working with fresh fish and keeping it simple. The word poke (pronounced PO-kay) describes the method of preparation by cutting into cubes or slicing. Fish, vegetables, and even tofu – can all become poke. Choy is famous for making poke super-popular in the Islands when in 1991 he and a friend sponsored the first poke contest on the Big Island.

Salmon Cucumber Poke Bowl here

More Albacore

Albacore Tataki, Beluga Lentils, Lemon Soy Emulsion here

Elegant Seared Albacore, Roasted Mushrooms, Demi-Glace here

Flaming Seared Albacore, Peppercorn Brandy Cream Flambé here

Salmon Cucumber Poke Bowl

Salmon Cucumber Poke Bowl
Almond Ginger Scallion Ponzu

“Chopped raw fish, or poke, was part of my everyday life when I was growing up in La’ie, the rural town on O’ahu’s north shore. The sea was our playground,” penned Chef Sam Choy in his book Poke, Mutual Publishing, 2009.

In the old days, fresh-caught reef fish would be cut up and seasoned with salt produced by evaporation of the ocean water. Then inamona (ground roasted candlenut) and limu (seaweed) were mixed in. That’s it.

As a nod to Hawaiian poke of the past…here, buttery marcona almonds stand in for local candlenuts, and dashi seaweed broth brings the essence of the sea. Ginger, scallions, soy sauce, and yuzu juice lend background complexity and Japanese touches, while cucumber adds a cool fresh crunch. But this recipe keeps true to its old-style Hawaiian roots – simple, delicious, and uncomplicated – high quality fish with no spicy mayonnaise or syrupy sauces squirted on top.

Chef Sam Choy is a four-time nominee for the James Beard Best Pacific Regional chef award, winning in 2004. He is often credited as the “Godfather of Poke” and the Culinary Ambassador of the Big Island. Read my interview with him about poke and sustainability here.

Salmon Cucumber Poke Bowl Recipe

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Ahi Poke and Sustainable Seafood

Ahi Poke and Seared Ahi

Hawaiian Ahi Poke and Seared Ahi

As food photographer for the upcoming 4th Annual Sustainable Seafood Expo, I had the opportunity to meet Shane Yoshimoto of Ali’i Fish Company and photograph (and taste!) his fabulous Hawaiian ahi dishes.

We are so excited for the upcoming grand-opening of Ali’i Fish in downtown Los Angeles where always-fresh Hawaiian seafood is expertly prepared to let the pristine nature of the fish shine through.

Quality, taste, sustainability, and authenticity are all hallmarks of Ali’i seafood. Raw fish has the potential to cause foodborne illness, so the sourcing, handling, and processing are of utmost importance to them.

Recently, the classic Hawaiian raw fish dish “poke” has exploded in popularity here on the mainland. Unfortunately, much of the raw tuna is imported and many foreign fishing fleets are not held to the same standards as U.S. fleets. To make a more healthful choice and to support sustainability, be sure to check the source of the tuna you choose to eat.

Shane says, “Ali’i Fish Company was founded with the idea of serving high quality, authentic poke and seafood dishes. Many of our ingredients are flown directly from Hawaii and our fish is always fresh and never frozen or treated with carbon monoxide gas. We believe in sourcing from sustainable fisheries such as Hawaii and supporting US product when made available. With over 40 years of combined seafood experience in Hawaii, not one aspect of our process goes unnoticed.”

Their Sesame Onion Ahi Poke will be served at the Sustainable Seafood Expo on October 1st. I’m very grateful to Shane for sharing his superb recipe here on Taste With The Eyes.

Sustainable Seafood

According to Monterey Bay Aquarium Seafood Watch yellowfin tuna caught in the Western and Central Pacific Ocean (WCPO) with handlines is a “Best Choice.” Yellowfin stocks are depleted everywhere except in the WCPO. Handlines have very low bycatch, and no species of concern are caught by this fishery.

Yellowfin and bigeye tuna caught in Hawaii’s Eastern Central Pacific Ocean (ECPO) with deep-set longlines is a “Good Alternative.” Hawaiian fleets have lower bycatch than international longline fisheries because of tougher U.S. regulations.