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Tuna Poke

Tuna Poke


  • 4 ounces seasoned rice wine vinegar
  • Water
  • 1/8 ounce crushed red pepper flakes
  • 1/4 ounce extra-fine granulated sugar
  • 2 ounces English cucumber, peeled, seeded and diced
  • 1/4 ounce shallots, minced
  • 1/8 ounce red bell pepper, diced
  • 4 ounces ahi tuna poke cubes, sashimi grade
  • 1 ounce soy sauce
  • 1/4 ounce sesame oil
  • 1/8 ounce black sesame seeds
  • 1/8 ounce white sesame seeds
  • Organic frisee greens for garnish
  • 1/4 ounce green scallions, minced
  • 1/8 ounce wonton skin wrapper


  1. Combine the rice wine vinegar, water, red pepper flakes and sugar until the sugar is dissolved. Add the cucumber, shallots and red bell pepper and allow to pickle for 2 hours.
  2. Toss tuna cubes in a bowl with soy sauce and sesame oil. Allow to sit for at least 30 minutes.
  3. To serve, spoon tuna into a large martini glass, top with pickled cucumber and garnish with frisee, scallions, and black and white sesame seeds. Deep fry the wonton skin wrapper for garnish.

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