Anyone have recipes? Have over 150 lbs of tuna from a Venice fishing trip.

I lived in Hawaii a few years, and Foodlnad had a
Poke area much like the deli area of HEB.

This is a solid recipe imitating probably their best seller:

https://tworedbowls.com/2013/06/17/spicy-ahi-poke/

There's another one called Ahi Limu Poke. It's good but you may have to order some of the ingredients.

And any time you can throw some kimchi in there with it, you have a winner.

Just make sure your fish was properly handled and is ready to be eaten raw. In other words, that it is "sushi grade"...

I like to make mine with sticky rice, tuna, fresh mango, ripe avocado, toasted furikake or sesame seeds, & cilantro drizzled with Sriracha mayo. Seared tuna works well too

The first time I had poke was in Hawaii before they had shops everywhere on the mainland. I had it on multiple islands and it's essentially this:

Raw cubed tuna
Green onion
Some seaweed that looks like thin sticks (not that stringy bright green stuff)
Soy sauce and sesame oil ( I think those are the main ingredients in the sauce)
Sesame seeds


This is the superior poke imo

this is what I made and it was great.

1/4 cup soy
1 tablespoon sesame oil
1 tablespoon rice vinegar.

Pour over tuna, coat and pour off excess liquid.

This is what I normally make, but add in a little wasabi. I'm headed to Venice Monday. Hoping for the same total.

What tuna is the norm in poke? Ahi includes both yellowfin and big eye, but menus typically just say "ahi".

I have a frozen block of sashimi grade big eye that I'm debating how to handle. I'll either sear on all sides or dice it and make poke. Or cut in half and do both. I've read that big eye has a much stronger flavor than yellowfin, but I don't know if that means I'll like it or not.

FTR - I've never once had ahi poke or seared ahi that I didn't enjoy. I made ahi poke once years ago but I have no idea if we used yellowfin or big eye.

Tuna Poke (bowl or nachos)

1lb fresh tuna cubed
Generous splash of sesame oil
1/4 cup soy sauce
Juice of 2 limes
1/4 cup brown sugar
2 tblspn Sambal Oulek
Combine everything and let sit like 5-10 min if you're hungry, if making for a crowd a like to let it sit 30min before plating
Garnish with avocado, green onions, serranos, sesame seeds and sriracha Mayo


Recipe from this thread:
https://texags.com/forums/67/topics/3217428/replies/59956398