Tuna Poke Tacos: The word poke is a strange one. I can think of a few ways of using the word poke.
The first two can usually be associated with children. How many moms out there can relate to these requests: “Stop being such a slow poke, you’re going to be late for school.” How about, “If you poke your sister one more time, you’re in trouble!”
Then there’s the old western version which goes something like “Bart, if’n you don’t poney up that money fer the whiskey, you’re gonna end up in the pokie.
How about, “Jena, can you pass me another poke taco, they are sublime.”
Testing the Trend
I would have never imagined I’d be saying the last one, which in that case, was used to describe a trendy seafood dish seen on so many menus these days.
The poke “POH-keh” we are referring to in this article means “chunk” in Hawaiian. It is almost always raw seafood such as tuna, cut into small chunks and marinated.
The traditional Hawaiian poke bowl contains cubes of raw fish, onions, salted candlenut, limu, which is algae, soy sauce, green onions and sesame oil. However, there are poke restaurants popping up all over these days and the poke bowl can be made with many different ingredients.
Poke with a Twist
So Jena and I thought we’d give the trendy poke bowl a LRL twist. We refer to them as Poke Tacos.
Our version combines the traditional Asian flavors of soy, ginger, sesame, green onion, shiitake mushrooms and tuna. Then we added a few Mexican flavors such as peppers, avocado, and flour tortillas to the mix. Throw it all together, and you end up with a poke taco. Since it was spring when we made these, we decided to add some asparagus and carrots to the mix as well.
Poke for Every Palette
There are three basic steps to making these poke tacos. First make the marinade for the tuna and marinate the tuna chunks. Next, prepare the guacamole mayo. As soon as the tuna has marinated, sauté the vegetable mixture. Finally, assemble the tacos.
Oops, I guess that’s 4 steps. At any rate, the end result is a colorful, sassy, and full-flavored taco that will satisfy poke lovers and the novice seafood eater alike.
Feel free to alter the recipe if you wish. For example, if you sauté the marinated tuna mixture you end up with a tuna salad taco. Substitute cooked chicken and you have Asian chicken tacos. See what I mean?
Have fun and don’t be so pokey about trying our poke or we’ll throw you in the poke. Remember, cook with love and live to cook.
Jim & Jena
- ¼ cup Teriyaki sauce
- 1 Tbsp. Sriracha Chile sauce
- 1 Tbsp. Miran wine
- 1 tsp. Minced ginger
- 1 tsp. Minced garlic
- ½ tsp. Sesame oil
- 12 ozs. Fresh tuna (preferably sushi grade)
- 1 Tbsp. Sriracha Chile sauce
- 1 tsp. Mayonnaise
- 1 tsp. Sweet chili sauce
- 1 whole Avocado, seeded and diced
- 1 Tbsp. Mayonnaise
- 5 small Sweet peppers, seeded, cut into thin strips
- 3 medium shiitake mushrooms, stems removed, thinly sliced
- 2 stalks asparagus, trimmed and chopped
- 2 whole green onions, chopped
- 8 ea. street taco flour tortillas, grilled
- fresh cilantro leaves, carrot peelings, sriracha and black sesame seeds for toppings
- In a small bowl, combine teriyaki sauce and next 5 ingredients. Transfer to a pie plate or shallow bowl, then add tuna steak. Turn tuna steak over twice to coat all sides with marinade. Cover and refrigerate for 1 hour, turning once after 30 minutes. Remove tuna from marinade and discard marinade. Pat tuna dry and cut into small cubes. Add sriracha, mayo and sweet chili sauce to tuna. Toss to coat. Refrigerate until ready to serve.
- While tuna is marinating, saute' peppers asparagus and onions in a medium skillet over medium high heat for 3-4 minutes or until crisp tender. Set aside while preparing avocado.
- For avocado paste, combine avocado, lime juice and mayo in a small bowl. Mash until smooth. Set aside.
- To serve: Spread a small amount of avocado mixture over each tortilla. Spoon reserved tuna mixture over avocado. Top with sautéed vegetables and finish with fresh cilantro, carrot shavings, sriracha and sesame seeds. Enjoy