One of T’s first trips to the island of Hawaii, had him excitedly exclaiming over the turtles, the mango (they’re just falling in the ground!!!) and poke. The base had free goggles, with prescription lenses, so he had an up close encounter with a green sea turtle, lazily munching away. The poke is made with sushi-grade tuna, cut into bite-sized pieces, marinated just so, with garlic, Chile paste, sesame oil and soy sauce. Finished off with black sesame seeds and fresh green onion.
How fortuitous that we are now stationed on Okinawa, (our own little paradise!) where the tuna is abundant, even if the sea turtles are better at hiding away and the mango is ¥6000 for a precious box of 3 (yes, that is $60 for three mango!)!
If you ever find yourself on your own island paradise, be sure to hit up the fish market for your own sushi-grade tuna!
Warm breezes, sunshine on your faces and love in abundance- v.
- 1 lb sushi grade tuna
- 1 shallot, thinly sliced
- 1 clove garlic, minced
- 4 T soy sauce
- 1-2 t sesame oil
- 1 1/2 t chile-garlic paste
- 3 green onion, thinly sliced
- 1 t Black sesame seeds
Cut tuna into 1/4-1/2 inch pieces, place in serving bowl. In a small bowl, combine all ingredients except for the sesame seeds and green onion. Whisk together and pour over tuna. Add seeds and green onion, gently stirring until combined. Keeps for three days, covered in the fridge.
Serve with sticky rice or coconut rice and sliced avocado- Oishi!