Poke is a Hawaiian dish that means marinated raw fish. Not poke like slow poke. Poh-keh. Like Pokemon! I love it. It's full of protein and is so flavorful. There are so many different options but my go-to is always tuna. I'm calling this "Grilled Tuna Poke" even though it isn't technically poke because it's not completely raw. I couldn't think of anything else to call it! But it's so similar I decided to call it poke anyway. This can be served warm or chilled. Whichever you prefer! It would also be great served over sticky rice or even some mixed greens. Here's how to make it:
1 lb. Tuna
1 Avocado, diced
1 Lime, zest and juice
1 tbsp Soy sauce
1 tbsp Sriracha
1 tbsp Extra virgin olive oil
1 1/2 tsp Sesame oil
1 tbsp Rice wine vinegar
1/4 Red onion, thinly sliced
3 tbsp sliced Scallions
1 inch fresh Ginger root, minced
2 cloves Garlic, minced
3 tbsp toasted and chopped Macadamia nuts
In a large bowl combine, lime juice and zest, soy sauce, sriracha, olive oil, sesame oil, rice wine vinegar, red onion, ginger, and garlic. Whisk and let it all come together.
On a hot grill, cook the tuna. Season it with a little salt, it doesn't need much because of the soy sauce in the marinade. Drizzle it generously with olive oil and throw it on the hottest part of the grill.
Cook it for ONE minute on each side. That's it. You still want the inside to be very rare. Tuna gets really dry and gross the longer it cooks. I like just a nice crust on the outside and a very rare center.
Set it aside and let it rest.
Meanwhile, dice the avocado. Toss it around in the marinade.
After the tuna has rested for a bit and cooled down, dice it into large chunks. About 1/2 to 1 inch pieces. Toss it into the bowl with the marinade and avocado.
At this point it's ready to eat. It will still be a little warm. If you prefer it chilled, just cover it and refrigerate it until it's chilled.
Serve in a bowl with chopsticks and sprinkle the top with scallions and toasted Macadamia nuts. Enjoy!