Tuna Poke Boat

I have eaten raw seafood most of my life. Clams on the half-shell, oysters, sushi, etc. Even the grilled tuna steak I made last year is mostly raw. But I had never heard of Poke before a client asked about it. Poke is a Hawaiian dish with diced raw fish and veggies. A soy sauce based dressing is used to flavor the fish and veggies. But this is one of those dishes that you can make your own by changing out the types of fish and veggies. Even the dressing is adaptable. Have fun with this one. This dish is best made right before you are going to eat it. The fresher the better. It does not last long in the fridge. Any leftovers should be eaten no longer than the next day.

12 oz Tuna steaksUse your size for two servings

NOTE: It is extremely important to get sushi quality tuna, as it is NOT going to be COOKED. If you can’t find sushi quality, simple don’t make this dish.

3 tbsp Apple cider vinegar

½ Lime - Juiced

1 tsp Honey

1 tsp Grated ginger

4 tsp Toasted sesame oil

¼ cup Green OninsThinly sliced

½ cup CucumberPeeled and diced

¼ cup Shredded carrots

1 cup Romaine lettuce leaves Keep leaves whole

½ cup Cooked brown rice

⅛ tsp Morton’s Lite Salt

⅛ tsp Ground Pepper

NOTE: This dish contains RAW TUNA. Be careful! It is always a possibility to get sick from raw or under-cooked fish. Only buy Sushi Quality Tuna for this dish.

Cut the tuna steaks into bite size cubes.

Add vinegar and fresh lime juice. Gently stir.

Allow to marinate in the refrigerator for ½ hour.

Mix honey, ginger, sesame oil , salt and pepper together.

Add carrots, cucumbers, and green onion into the mixture.

Gently stir this mixture into the tuna. Try not to break up the tuna cubes. Mix well.

Allow mixture to marinate in refrigerator for another ½ hour for best results.

To assemble, divide your rice equally between your lettuce leaves

Spoon tuna mixture over each boat equally

Serve immediately.

This recipes makes 2 servings

Count as 1 protein – 1 veggie – 1 Starch – 1 Fat

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Tuna Poke Boat