- 1 pound wild albacore tuna
- 3 tablespoons ponzu
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons rice wine vinegar
- ½ teaspoon red pepper flakes
- 1 jalapeño, finely diced
- 2 tablespoons cilantro, finely diced
- 1 avocado, diced
- 2 scallions, sliced thinly
- 1 teaspoon sesame seeds, roasted
Prepare sauce by mixing together ponzu, soy sauce, sesame oil, rice wine vinegar, and pepper flakes.
With a very sharp knife, cut albacore tuna into ½ inch, bite-sized cubes, or as preferred.
Combine tuna, jalapeño, cilantro, avocado, and scallions, and mix together with sauce. Top with roasted sesame seeds.
Serve over rice, with tortilla chips, wakame salad, or thinly sliced radish “chips.” Garnish with extra cilantro and scallions.
Dawn's pro cooking tip: Although eating raw fish makes some feel queasy, it’s actually an amazing way to enjoy the oceans bounty. Just make sure you know your fish is sushi or sashimi grade before eating it raw (all Sitka Salmon Shares seafood is)!
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Dawn Gramse and her family love good fish. They fish locally in their home-state of Wisconsin throughout the year, and whenever they go on a tropical vacation, they always try to cram in a fishing trip. Being home grown and grazed in Wisconsin, poke wasn’t something that Dawn was exposed to as a child (you can eat raw fish?!). She first had poke when visiting family in California, and quickly fell in love with it. She’s recreated that poke with our sashimi grade Albacore tuna (and reports it’s great with our salmon too!) and we are lucky to enjoy this fresh, delicious seafood treat. Bon Appétit!