Day Boat Tuna Poke Bowls

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

  • Sliced avocado 

  • Thinly sliced cucumber

  • Pickled ginger

  • Thinly sliced scallions

  • Thinly sliced jalapeno

  • Cilantro

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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.

Spicy Tuna Tartare on Crispy Sushi Rice

Makes 6 servings

  • 1/4 cup mayonnaise

  • 1 tablespoon Sriracha

  • 1 teaspoon rice vinegar

  • 1 teaspoon sesame oil

  • 1-1/2 teaspoons soy sauce

  • 12 ounces Tre-Fin Day Boat tuna

  • 2 cups cooked sushi rice

  • Vegetable oil for rice cakes

  • 3 scallions, thinly sliced

  • 2 tablespoons Furikake Japanese seasoning or black and white sesame seeds

Combine the mayonnaise, Sriracha, vinegar, soy sauce and sesame oil. Mix to combine and refrigerate until ready to use.

Slice tuna against the grain, then chop into small cubes. Place in a small bowl.

Using your hands and plastic wrap, or a sushi mold, form the rice into rectangles about 2 inches long and 1 inch thick. Pack the rice as tightly as possible so that it holds together when you’re crisping it.

Coat the bottom of a non-stick saute pan with vegetable oil and place over high heat. When the oil is hot enough to sizzle, fry each rice rectangle about 5 minutes per side, or until light golden brown. Remove to a paper-towel lined plate.

While the rice cakes cool slightly, add 2 tablespoons of the Sriracha mayo to the tuna and toss gently to coat the pieces evenly. When the rice cakes are enough to handle, arrange them on a serving platter and spoon the tartare on top. Garnish with the scallions and sesame seeds.

Serve the remaining sauce on the side.

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Albacore Tuna Medallions with Zucchini Butter

Photo by Andrea Bemis, Dishing Up the Dirt

Photo by Andrea Bemis, Dishing Up the Dirt

Andrea Bemis, who owns and operates Tumbleweed Farm with her husband Taylor, joined the Tre-Fin crew for a day on the water toward the end of the 2018 season. This recipe came out of that experience and kicked off Andrea’s Local Thirty challenge. Read more about both on her blog, Dishing Up the Dirt.

  • 4 Day Boat Tuna medallions (5 or 6, about 1 inch thick)--(175 miles)

  • Kosher salt and freshly ground black pepper--(157 miles)

  • Unsalted utter--(81 miles)

  • Flaky sea salt for serving--(157 miles)

  • Zucchini Butter (see recipe below)

Pat the tuna medallions dry with a paper towel and season with salt and pepper.

Heat the butter in a large skillet over medium-high heat. Sear the tuna until a dark, golden brown crust forms, about 3 minutes. Flip the tuna and cook for about 2 minutes or just until the edges are crisp but the center is still pink. Dollop Zucchini Butter on warm tuna and serve immediately.

Zucchini Butter

  • 2 pounds zucchini or assorted summer squash-- (0 miles)

  • 1/4 cup unsalted butter--(81 miles)

  • 2 garlic cloves, minced--(0 miles)

  • 1 teaspoon dried thyme--(0 miles)

  • salt to taste--(157 miles)

Using a box grater or the grating attachment on a food processor, coarsely grate the zucchini. Empty the content of the bowl onto a clean dish towel and wring out as much liquid as possible.

Add the butter to a deep medium-sized skillet over medium-high heat. As it begins to melt, add the garlic, thyme, and grated zucchini. Cook, stirring often, until the zucchini reaches a spreadable consistency, about 15-18 minutes.  The mixture will still have plenty of texture but will be more "jam like" after cooking. If you scorch the bottom of the mixture turn the flame down but don't stress! Just stir those crispy burnt bits into the butter for added flavor! If need be add a touch of water or white wine to deglaze the pan. The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.