Tuna Poke from Chef Jesse Sandole of 167 Raw of Charleston
Photo by Andrew Cebulka

recipe heading-plus-icon

yields

2 servings

    Tuna Poke
  • 10 ounces yellowfin tuna,
    sushi grade
  • 2 ounce Soy Caramel
    (recipe follows)  
  • ½ ounce lime juice 
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon sesame seeds 
  • 10–15 large cilantro leaves 
  • Sesame seeds for garnish
  • Soy Caramel
  • 4 cups soy sauce 
  • 1¼ cups brown sugar 
  • 2 ounces Sriracha sauce 
  • ¼ cup rice wine vinegar 
  • 1 clove garlic, minced
  • 1 tablespoon sesame oil 
  • 2½ teaspoons fish sauce 
  • ½ cup honey 
steps

Tuna Poke

  1. Using very sharp knife, finely dice tuna into ½-inch cubes.
  2. In medium bowl, combine Soy Caramel, lime juice, and Sriracha. Add tuna and carefully fold together until tuna is evenly coated.
  3. Finely chiffonade cilantro and gently fold into mixture. Transfer to small bowl, garnish with sesame seeds, and serve at once.

Soy Caramel 

  1. Place ingredients in tall pot over medium heat. Whisk to combine.
  2. Bring to simmer. Reduce mixture by one-third, stirring occasionally. Remove from heat and let cool.
    Yield: 4 cups

 

“I love the simplicity and straightforwardness of what these guys do, and this dish exemplifies that.“

—Rooks Reitz, Owner Jack Rudy, Co-Owner Leon’s and Saint Alban

  • from Chef Jesse Sandole of 167 Raw of Charleston, South Carolina

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