Fun fact about me – I love almost every kind of seafood. Even sea cucumbers and those things are pretty weird. Tuna and salmon are definitely two of my favourite fish to eat, especially raw because I love to live dangerously. Also because I much prefer that texture – baked salmon makes me want to cry. Okay not that drastic, but I don’t love it.
Unfortunately, my seafood addiction is very expensive to sustain so I don’t indulge that often. Alright, that might be a lie. I have no self-control when it comes to feeding myself, which is exactly how I ended up buying myself a $25 tuna steak yesterday because I was craving tuna poke.
I visited Jill in Toronto last weekend and there was a poke bar that we tried out. It was a decent place but kind of warm and didn’t have nearly as much tuna as I would’ve liked (but that’s not saying much as you’re going to find out later in this post – I spoil myself). Coming back to Waterloo I decided I really wanted tuna poke again so I set off to make my own.
I based the recipe off of this post but skipped the bed of rice (probably shouldn’t have done that because then I ate the entire lb of tuna in one sitting) and swapped some of the other toppings. If you’re in Waterloo you can go to Zehrs or Vincenzo’s for fresh tuna. I’m sure the tuna from Zehrs is fine to use for this recipe but I had more faith in Vincenzo’s. The internet tells me that you can also use fresh frozen tuna so I picked some up to test out the difference in quality/taste.
Let me tell you right now that the fresh tuna steak was like $25/lb at Vincenzo’s but I feel like totally worth it. It was about $17/lb at Zehrs. I know nothing about fish so definitely consult someone else on your fish purchase.
1 lb tuna, diced into 1/2″ cubes
1/4 cup soy sauce
1 Tbs. sesame oil
1 Tbs. rice wine
1 tsp.ginger, grated
1/2 tsp. garlic, minced
2/3 cup chopped green onions
1/2 avocado sliced or diced
1 mango diced
1/4 cucumber julienne
1 tsp. sesame seeds
- Dice the tuna steak and put it into the fridge to chill.
- Mix together the other ingredients for the tuna and add to the tuna.
- Refrigerate the tuna with the seasoning for about 30 minutes.
- Prepare the toppings and add to the bowl. You can and probably should serve it with rice, it would be just as yummy and more balanced. Don’t be like me.
If I can be honest with you all right now – I bought myself more tuna less than 24 hours after this exchange with Jill and now I’m probably going to make this again tomorrow.