Tuna Poke

tuna poke

Sashimi-grade fish is accessible and affordable in Fiji.

We had sashimi-grade tuna in the freezer, and after fully defrosting it, I made poke, one of my favorite treatments for raw fish.

The process is simple: Slice the fish into bite-size pieces (I recommend slicing against the grain of the cartilage), drizzle in sesame oil and soy sauce to taste, mix the ingredients lightly by hand, then garnish with chopped scallion.