Heat Wave Maguro Poke

Monday, July 24, 2006

We are going through an aweful heatwave right now. My part of the world isn’t aquainted with living in 100F weather- so there isn’t a whole lot of air conditioning to be had. This equals yuck.

One cooking strategy I employed this weekend is to get food made in the morning, to snack on through out the day. This meant our visiting friends from Seattle have been treated to tapas like fare this whole weekend. Having plates out for bits and nibbles seems to work well, and lets everyone decide for themselves their food desires.

In anticipation of this weekend, I picked up sushi grade yellow fin tuna to be made into Poke. It’s light and refreshing and makes for surprisingly nice brunch fare. Even better- it doesn’t require the heat of your kitchen!

Maguro Poke

tuna poki
Use sushi grade tuna for this recipe. Freezing your serving container helps keep the poke just the right level of cool.

serves four as an appetizer.

In a bowl combine:

Chop one pound of sushi grade tuna. Add to the bowl and stir all the items to combine. Move the mixture to your chilled serving container and serve with sesame crackers.



posted July 25th, 2006 at 9:33 am

I\’ve been wild about your recipes lately but haven\’t left comments because it\’s so hot down here, too.
Oh, this is wonderful. (Would you be so kind as to clarify \”chili paste\”? I\’m sure I could wing it, but…)

  • thanks cc

    the chili paste comes ina jar and is a red liquidy paste with seeds in it as well. Usually comes in a clear jar with a green lid. There is a brand with a roster on the jar too.


posted July 27th, 2006 at 1:57 pm

This sounds like a great summertime dish.

posted July 30th, 2006 at 7:18 pm

Since the day I first read this post, I have craved this dish. (Wake-up-in-the-middle-of-the-night-wishing-I-had-some-craving!) I did a little research into the history and varieties of poke, and last night finally sated the craving. Picked up some sashimi grade tuna from Uwajimaya, and with the addition of some baby ginger & 1 tbp. \”Asian Pear\” sake, made your recipe above. It was delightful. Fresh. Quick. Delicious.
I also picked up a smaller piece of Hamachi (yellowtail), and used 1 tbsp pomegranate molasses, 1 tbsp soy, and 3 tbsp of the same sake as above, along with 1 tbsp thinly sliced scallion. The flavor was light and citrusy, and went perfectly with the Hamachi.
Thanks for the wonderful recipe, and for inspiring me to find out more about this dish!

  • Good to hear such a smashing thumbs up OCG! And adding pomegranate molasses and sake is a great idea.


- oregoncoastgirl
posted July 28th, 2013 at 11:07 am

You can definitely see your enthusiasm in the paintings you write. The arena hopes for more passionate writers such as you who are not afraid to mention how they believe. Always follow your heart.

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