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Tuna Poké

Today we’re talking poké, people. Not only is it fun to say (FYI – it’s pronounced POH-keh), it’s delicious, healthy, and ridiculously easy to put together.

I know this is the second post I’ve put up in the past couple of weeks involving chopsticks (see sesame shrimp soba noodles) but as previously discussed, I am now completely obsessed with toasted sesame oil, and just happened to come into possession of a few sashimi grade tuna steaks last week. Also, soba noodles are Japanese in origin whereas poké is totally Hawaiian. So, variety.

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Thank you, takeout, for my extensive chopstick collection!

This recipe was adapted from a reader’s recipe on Cakies! Find the original here.

You’ll need:

  • 1 sashimi-grade tuna steak, cubed
  • 4 green onions or chives, sliced
  • 1/4 cup macadamia nuts, finely chopped
  • 1 avocado, cubed
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon hot chili oil
  • 2 tablespoons soy sauce
  • 2 tablespoons black and tan sesame seeds, toasted
  • 1/2 cup brown sticky rice (I used Annie Chun’s)
  • 1 teaspoon red pepper flakes
  • Sea salt
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The smaller the cubes of tuna the better IMO.

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Then cover it with all of the toppings.

Directions (…could not be easier):

  • Cook your sticky rice according to package directions.
  • While the rice is cooking, warm a skillet over high heat and add your sesame seeds for a few minutes until they are nice and toasty.
  • Combine all other ingredients except for salt and red pepper flakes, and toss.
  • Serve the poké over rice, topped with sesame seeds, salt and red pepper flakes.

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