Tuna Poke


  • 6 oz. Russian Fingerling Potatoes
  • 6 lb. Red Tuna Steak, 4 oz., thawed
  • 24 oz. Poke Sauce
  • 1 1/2 c. Markon Green Onions, sliced thinly on the bias
  • 1 1/4 c. GFS Peanut Oil
  • 6 oz. Markon Baby Wild Arugula
  • 1 1/2 c. GFS Granulated Roasted Peanuts
  • 2 Tbsp. Trade East Hulled Sesame Seeds, toasted
  • 2 Tbsp. Trade East Black Sesame Seeds, toasted
  • 1 Tbsp. Trade East Crushed Red Pepper
  • 6 ct. Limes, quartered


Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Thinly slice 6 oz. of fingerling potatoes lengthwise on a mandoline. Place in a 350ºF deep-fryer for 1–2 minutes, or until golden-brown. Place on paper toweling and allow to drain. Place in a storage container until needed. 

To prepare à la carte:

1] Place ice in a large stainless-steel mixing bowl. Place another smaller stainless-steel bowl in the larger bowl on top of the ice. 2] Take a 4-oz. piece of tuna and pat it dry with paper toweling. Dice into ¼" pieces. Place in the chilled stainless-steel bowl sitting in the ice. Add 1 Tbsp. each of poke sauce and green onions and ½ tsp. of peanut oil to the tuna. Mix together with a rubber spatula. 3] Spread ¼ oz. of arugula out on a chilled serving plate. Place the poke on top of the arugula. Place ¼ oz. of fried fingerling potatoes in the poke lengthwise. Sprinkle 1 tsp. of granulated peanuts and ¼ tsp. each of white and black sesame seeds and 1⁄8 tsp. of crushed red pepper on top of the poke. Place a lime wedge on the plate next to the poke.