Galley Specials: Bluefin Tuna Poké

Galley Specials: Bluefin Tuna Poké

 

Photos: Ryan Griffin

Chef Ryan Griffin loves to serve high-quality bluefin tuna poke as an appetizer, a snack or a meal unto itself, but ensuring that it meets his high standards starts with a great piece of fish and proper preparation. This classic bluefin tuna poke recipe is super simple and ready to go in less than 15 minutes. Pairs well with cold beverage of choice.

As fresh as it gets

Picture perfect fillets via the AFTCO 8-Inch Fillet Knife.

The ultimate poke bowl

Classic bluefin poke ready for consumption.

Prep Time: 15 Minutes

Servings: 4

Method

  • Catch local bluefin
  • Swiftly dispatch, bleed and ice
  • Process and properly store
  • Utilize protein within 36 hours of catch

Preparation

  • Start with your cubed tuna in a large stainless or glass bowl.
  • Add the siracha and sea salt. Mix gently but thoroughly by folding with a rubber spatula.
  • Once finished put it in the refrigerator for 20 minutes or the freezer for 10 minutes. In the meantime, prepare your other ingredients.
  • When you’re ready, add everything else to the bowl. Mix thoroughly but gently using a folding motion with a rubber spatula.
  • Ingredients and measurements are suggestive and ultimately you can add, delete or substitute anything you like.

Ingredients

  • 2 pounds of cubed fresh tuna
  • Siracha - 5-6 Tablespoons
  • Sesame oil - 4 Tablespoons
  • Coconut aminos - 1 Tablespoon
  • Sea salt - 1/2 Teaspoon
  • Green onion - 1/4 cup (finely chopped)
  • Chives - 2 Tablespoons (finely chopped)
  • Basil - 1/4 Cup (roughly chopped)
  • Cilantro - 1/4 Cup (roughly chopped)
  • Toasted sesame seeds - 1 Tablespoon
  • Tobiko (Flying Fish Roe) - 2 Tablespoons

Combine ingredients in a bowl and enjoy!

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