Prep: 15 mins  |  Total: 15 mins

Dawn Gramse

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. The photo on the left was from Cabo San Lucas, with some beautiful Mahi-Mahi they caught. 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!

Ingredients

• 1 lb wild albacore tuna
• 3 tbsp ponzu
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 2 tsp rice wine vinegar
• ½ tsp red pepper flakes
• 1 jalapeño, finely diced
• 2 tbsp cilantro, finely diced
• 1 avocado, diced
• 2 scallions, sliced thinly
• 1 tsp sesame seeds, roasted

Directions

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 queezy, 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)!