This is a basic recipe for poke, a native Hawaiian dish made with diced raw fish (typically tuna) served as either an appetizer or a main course. In its purest, most mild form, the flavor of the tuna really shines through. But feel free to explore the many variations—all are fresh and delicious when they begin with Tre-Fin Day Boat Tuna.
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 teaspoons honey
1 teaspoon seasoned rice vinegar
pinch red pepper flakes, optional
8 ounces Day Boat tuna loin, cut into 1/2-inch dice
steamed sushi or white rice
Toasted sesame seeds
Thinly sliced cucumber
Thinly sliced scallions
Thinly sliced jalapeno
In a small bowl, combine the soy sauce, oil, honey, vinegar, and pepper flakes. In a medium bowl, combine the tuna and 2 tablespoons of the soy sauce mixture, tossing gently. Set aside 5 minutes.
Arrange the rice the rice in bowls and top with the tuna mixture. Arrange the avocado, cucumber, ginger, scallions, and jalapeno around the tuna. Drizzle with the remaining soy sauce mixture, sprinkle with the sesame seeds, and serve.