OK Poke! – Savoir Pair

I tried a Tuna Tartare dish quite a few years ago, and set out to find a recipe I liked for it. One night, the evening before my company Christmas party I saw that Ina Garten made a version. I went to Bristol Farms and found really fresh, beautiful sushi grade Tuna and bought 3+ lbs. thinking the office would never eat that much…boy, was I wrong – it was devoured in the first 1/2 hour, and people started asking me that night if I could make it next year too 😉 When Poke bowls became fashionable, I adapted it for my family and started making them at home on a smaller scale. I’ve served the tuna as appetizers with rice crackers (per the recipe as written), as a main dish with rice and vegetables, as a filling for tuna handrolls, and now as a component of Poke bowls.

Below recipe is from Ina Garten’s wonderful book Barefoot Contessa Family Style:

Directions

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.