Tuna Poke

We always have a small issue when newcomers join for their first dinner at Le Poisson Bleu.  Many of the first timers think that the appetizer and cocktail hour is actually a buffet dinner so when it is time to sit for the meal they are completely full.  Ooops.  So over the years we have tried to serve some lighter snacks before dinner or at least the option of such.

When we can get sushi grade tuna, we love to make this poke and serve with guacamole and tortilla chips.  This recipe is inspired by a great seafood spot in Charleston and Nantucket called 167 Raw.  Every time I ask the crew how they make this I get some variation of this recipe:

Ingredients

  • 2 pounds of sushi grade tuna, chopped into 1/4 inch cubes
  • 2 cups of low sodium soy sauce
  • 1/2 cup brown sugar
  • Sriracha to taste
  • 1 cup simple syrup
  • 4-6 lemons, juiced, solids discarded
  • 2 tablespoons of cilantro, stems removed and finely chopped
  • Kosher salt freshly ground pepper to taste

Making It

  • Keep the tuna cold until ready to assemble
  • Mix the soy sauce and sugar in a pan, turn to high heat until it just boils, lower to medium head and reduce by half.  Allow to rest until at room temperature and then add a splash of Sriracha
  • Make the simple syrup by boiling one cup of water with a cup of granulated sugar until dissolved, let rest until at room temperature
  • Take the tuna out of the refrigerator and put in a mixing bowl, add enough soy mix to cover, then a tablespoon of lemon juice and 1/2 a tablespoon of the simply syrup, cilantro salt and pepper.  Keep in mind you can add more or less of any to fit your taste
  • Serve with tortilla chips and guacamole 🥑

Why be discreet?

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