Hawaiian Poke with Bragg Liquid Aminos

from: Jamey W. Bennett
to: Daniel Larkin


Have you ever had poke? Do you even like sushi and such? I don’t know if we’ve ever had this conversation.

I’ve loved sushi rolls for years, but when I lived in Hawaii, I was turned onto a much broader world of sushi. In particular, I fell in love with sashimi and a distinctly Hawaiian dish known as poke. There was a grocery deli Kona side I used to go to that had about 8 or 9 types of poke, stretching the definition a bit from one to another, but not stretching the amazing flavor.


Essentially, poke is a bowl of raw fish, onions, soy sauce, and spices, and often includes sea weed and other items. It’s probably more of a sub-class of ceviche, but the flavors and spices are on the Asian spectrum, rather than the Hispanic spectrum like ceviche.

While poke is usually done with fresh ahi tuna, I had some mahi mahi filets on hand and decided to give it a shot. And sure enough, it was great.

I didn’t measure anything, so I’ll just tell you in paragraph form. In a bowl, combine diced onion (I used white), minced garlic, ginger powder (or even better with fresh grated ginger), crushed red pepper flakes, sea salt, a splash of sesame oil, a generous helping of Bragg Liquid Aminos (soy sauce is more traditional), and two scoops of chili-garlic sauce (Huy Fong, same brand as “rooster” sriracha). Stir this up.

Chop your raw fish filets into small cubes. Toss with the goodies in the bowl. Let it rest for awhile for the flavors to meld. Serve as an appetizer or main course, and eat it with chop sticks, of course!

One nice optional touch. I keep furikake on hand, a Japanese condiment for rice—also something I discovered in Hawaii—which contains sesame seeds, sea weed, etc. A few shakes on top of the fish adds a really nice touch.


jamey w. bennett

Tuna Steaks, Nate Larkin Style

Daniel Larkin to jamey

I don’t know if I’ve ever shared my father’s tuna steak recipe with you. If I haven’t, I officially apologize for leaving you in the dark this long. It’s super easy and super healthy. (On the salty side of healthy, really.)

I guess the place to start is the bread. My father buys prepared naan at a grocery store and tosses it on the grill with olive oil and chopped garlic. Jenny and I have been on a big fresh pizza kick lately, and we freeze extra dough, so I’ve been doing my own grilled bread from that. I hit it with some aerosol olive oil and chopped garlic during the grilling. Not everyone has extra dough on hand, or the patience to make it, and in all honesty, the naan is just as good.

The only other “cooking” for the meal is the tuna. Buy a premium tuna steak – as bright and fresh as you can find. Anything frozen should be fairly fresh, since most fishing vessels these days butcher and freeze onsite. Coat both sides of the steak with Montreal Steak Seasoning – I mean coat it with a nice caky layer, since you will lose some during cooking. Pan fry the tuna in safflower oil on high heat to the desired doneness (I prefer medium rare) and let it rest on a glass plate for five minutes before slicing with the grain.

Beyond this, all you’ll need is hummus (any kind you like), tomatoes, avocado, Kalamata olives and fresh basil. Slice the bread into triangles and layer that shit up – hummus on bread, then sliced tomato and avocado, tuna, basil and an olive on top. It’s messy finger food, but it’s incredibly worth it.

I’ve eaten this several times, and the best compliment I’ve found to drink with it is Duvel Triple Hop. Not a cheap beer, but the soft flora hops set off the basil and salty fish like nothing else. Heavenly.