Poke (a Hawaiian word meaning to “cut crosswise into pieces” or “to slice”) is a dish with Hawaiian roots — diced raw fish, often tuna or octopus, though other seafood is sometimes used, typically marinated with soy sauce and sesame oil, along with diced sweet onion or scallions.

I make poke on special occasions for friends/dinner guests who really appreciate good seafood. It’s always a crowd pleaser. And the great thing about poke is that it only takes a few minutes to pull together.

Tuna poke requires sushi grade tuna. That is a must (we don’t want anyone getting sick).

My twist is a yuzu-tamari-sesame oil dressing. It’s the yuzu juice that makes this poke stand out. It’s one of those unique ingredients that I like to keep on hand. Nowadays, you can find 100% yuzu juice online. It will keep (for months, once opened, in the fridge) and a little bit goes a long way. It has an unusual floral, yet citrusy taste and aroma that is unlike anything else.

My other secret (and special) ingredient is Maine Coast applewood smoked dulse. Look for it in specialty shops and online where you find other varieties of seaweed. It’s salty and smoky. And when you heat it up in a pan with a bit of olive oil, it gets crispy in just a few minutes. I like to think of it as bacon of the sea. Let it cool, crumble it a bit with your fingers, and then sprinkle it on top of your finished poke bowl for an added crispy, smoky, salty element.

Often, I add a pinch or two of Shichimi Togarashi, a Japanese spice blend of red chile, dried orange peel, black and white toasted sesame seeds, sansho (Japanese prickley ash, related to Sichuan pepper), ginger, and nori (seaweed), to my poke.

Layers of umami…

Tuna Poke Bowl with Wakame and Applewood Smoked Dulse

Dressing:
6 tablespoons tamari
4 tablespoons sesame oil
4 tablespoons yuzu juice
Yuzu kosho or pinch of cayenne

Poke:
1/4 cup diced sweet (Vidalia or Maui) [and/or sliced green parts scallions]
2 teaspoons sesame seeds (white, black, or a mix)
1/2 cup rehydrated wakame, roughly chopped
1 teaspoon togarashi, optional
1 pound chilled sushi grade tuna, cut into 1/2-inch cubes
1 avocado, cubed

For garnish:
Microgreens
Applewood smoked dulse

For the dressing: Combine the tamari, sesame oil, yuzu juice, and yuzu kosho or cayenne. Whisk well to combine.

For the applewood smoked dulse: Heat 1/2 tablespoon of olive oil in a skillet. Add a handful of smoked applewood dulse and cook until crispy, a minute or two. Set aside to cool. Crumble into smaller pieces.

Rinse or soak the diced onion in cold water for 10-15 minutes to remove its sharp bite. Drain well and pat completely dry. In a mixing bowl, combine the onion, sesame seeds, wakame, togarashi, and tuna. Toss to combine.

Transfer to a serving bowl. Gently fold in the avocado. Top with crispy applewood smoked dulse and microgreens. Serve. Enjoy.