The first thing to know about poké is that it’s pronounced ‘poh-kay’. The name comes from the Hawaiian verb, ‘to slice or cut’, and poké traditionally is any raw fish, usually tuna, that’s been cubed. We’re predicting poké will be a huge global trend in 2017 and beyond. This Spicy Hawaiian tuna poké bowl with avo, baby marrow noodles and kale chips is best eaten casually, by the seaside with plastic cutlery and from a takeaway vessel. We’re yet to see restaurants in South Africa serve up this trend but, while we wait, here’s a sensational recipe to try at home (seaside optional).
Spicy Hawaiian tuna poké bowl with avo, baby marrow noodles and kale chipsPrint Recipe
Spicy Hawaiian tuna poké
- pinch dried chilli flakes
- 4 spring onions, finely sliced
- 10ml (2 tsp) onion, peeled and finely grated
- 5ml (1 tps) fresh ginger, peeled and grated
- 30ml (2 tbsp) rice vinegar
- 15ml (1 tbsp) sesame oil
- 200g sushi-grade fresh/frozen tuna steaks, defrosted if frozen and cut into 1cm cubes
- sea salt, to taste
- 1 avocado, peeled, pitted and cubed
- 200g baby-marrow noodles, lightly steamed
- olive oil, to toss
- handful sesame seeds, toasted
- large handful store-bought kale chips,
- (available at woolworths.co.za, faithful-to-nature.co.za and health stores)
- pickled jalapeños (optional)
- baby bright lights spinach leaves (optional)
For the poké, combine the chilli flakes, spring onion, onion, ginger, vinegar and sesame oil in a bowl. Add the tuna cubes and toss to coat. Cover with cling film and refrigerate for at least 1 hour, tossing occasionally.
Season the tuna well with salt and taste – adjusting the seasoning if necessary. Gently toss the avocado cubes in with the tuna.
Toss the baby marrow noodles with some olive oil and season well to taste. Add noodles to each bowl and top with the tuna-and-avo mixture. Sprinkle with sesame seeds and serve with kale chips, pickled jalapeños and baby bright lights spinach leaves, if desired.