Tuna Poke

Living in Toronto (Canada), people from other parts of the world are surprised to learn that we have hot summers. Add the humidity and it’s a legit summer. It may not last as long as in other parts of the world but it’s hot.

On occasion, I just don’t want to cook in the kitchen and you want something cooling to fill your belly. There’s a Hawaiian dish called poke, a quick marinate of cubed fish and it is often served on a bowl of rice and assorted condiments or (in this case) like an appetizer.

In North America, the most common poke versions use salmon or tuna and I’m going with tuna today. Many of the ingredients can be found at Asian supermarkets (Toronto has many).

I simply plated the tuna poke and served it with shrimp chips, a play on steak tartare style of service.

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