Every once in a while I have the biggest hankering for a big piece of fatty tuna. If you've eaten sushi with me you know . I always go for sashimi tuna, because it's melt-in-your-mouth perfection. When browsing the weekly ad like I usually do, because I'm a freak about grocery sales, I saw The Fresh Market had 7 ounce sashimi tuna steaks on sale for $5 a piece. After I ran my Saturday morning errands I made a dash for the store and copped that beautiful tuna. I had no clue what I was going to do with it, so I kind of just hung out in front of my open fridge door unti l figured it out: poké. 

All you need to know is poké is a Hawaiian appetizer that is perfect and amazing and that I made my own version here. It's not 100% authentic (see: grape tomatoes) but the flavor is incredibly sweet, savory, and overall mouthwatering. I hope you take the leap and try something new! It's delicious. I know working with raw fish can be intimidating, but as long as you buy a piece of high quality, wild-caught, sushi-grade fish, you'll be alright. 

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  • 1 pound sashimi-grade ahi tuna steaks
  • 2 tbsp coco aminos
  • 2 tbsp mirin (rice wine vinegar)
  • 2 tbsp white sesame oil
  • 1 tsp salt
  • 1 tsp ginger powder
  • 1 tsp black pepper
  • 1 lime, juiced
  • 1 tbsp minced garlic
  • Half-pint cherry tomatoes
  • 1/2 onion, sliced thinly
  • 1 cup chopped green onions
  • 1 medium avocado
  • sesame seeds (for garnish)


  1. In a large bowl, marinate the tuna in the wet ingredients and dried spices for 30 minutes, refrigerated
  2. After 30 minutes, break up the tuna with a fork and gently toss it with the vegetables
  3. Serve cold and garnished with sesame seeds