Marshall Islands-style Tuna Poke
The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you. This is all about simple, FRESH and quick!
One thing that was in no shortage coming to the Marshall Islands from Fiji was tuna! The locals live on the local catch, mangos, papaya and coconut. There is a strong Japanese influence due to their occupation of the Islands from 1914 to 1944.
The Marshall Islands was an extraordinary remote experience. I never thought I would end up there at all; let alone spend 4 months. The Marshelese children are some of the purest I have ever had the privilege of interacting with. The country doesn't have much infrastructure and I often felt frustrated by the lack of western comforts, in particular, internet connectivity. I soon learnt to just enjoy the quiet time to read and reflect and the natural beauty of my surroundings. Local kids would paddle out to the boat to gift us coconuts and mangos.
400g tuna loin (preferably yellow fin, as fresh as possible)
2 spring onions, thinly sliced
1 medium-hot red chilli, finely chopped
2.5cm piece fresh root ginger, peeled and grated, or finely diced
1 tbsp clear honey
6 tbsp light soy sauce
1 lime, juice only
50ml coconut milk
2 tbsp sesame oil
2 tbsp sesame seeds, toasted
few sprigs fresh coriander, finely chopped
Avocado or Mango for the side.
Drizzle of olive oil
Remove and discard any dark parts from the bloodline of the tuna. Dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled.
Add the spring onions, chilli and ginger to the tuna and mix well.
In a separate bowl mix together the honey, soy sauce, lime juice, coconut milk, sesame oil and toasted sesame seeds.
To serve, press the tuna tartare into a 7cm chef’s ring on each serving plate. Carefully remove the ring, arrange with some salad and lime wedges around the tartare. Put the Avo or Mango and side with seasoning and a drizzle of olive oil.
Great also to serve this as a dip with crackers at a party.