Oregon Albacore Tuna Poke Recipe
Each year, after buying whole Albacore tuna straight off the fishing docks in Oregon, I stock my freezer and make Albacore Poke whenever I need a little taste of summer. After years of raving about my love for Albacore and my obsession with fresh poke, I figured it was time to share my go-to recipe.
One of my all time favorite summer foods…
This dish is a bright and summery way to highlight a very special PNW species, but it’s also hearty and filling and can be enjoyed any time of year!
Fair warning: when I’m actually making this (like most things I cook), I rarely measure ingredients and tend to get a little creative each time.
(See Why Oregon Albacore is so special here and how to source Albacore here) And visiting Oregon Albacore Commission to learn even more about this incredibly sustainable resource!
Sushi/Sashimi Grade Tuna
Using sushi-grade tuna is essential for this dish. “Sushi-grade” refers to fish that’s high-quality and safe to eat raw, which is a must for poke.
According to the FDA, raw fish must be frozen to specific temperatures to kill any potential parasites. Here are the approved guidelines:
Freeze at -4°F (-20°C) or below for 7 days
Freeze at -31°F (-35°C) or below until solid, and store at -31°F or below for 15 hours
Freeze at -31°F until solid, then store at -4°F or below for 24 hours
Most blast-frozen or Frozen at Sea (FAS) Albacore from the Oregon fleet has already been frozen at temperatures lower than -20°F. When you purchase your albacore, whether at a fish counter or directly from the fisherman, make sure to ask.
Oregon Albacore Tuna Poke Recipe:
This dish can be served solo, or with sushi rice, or with chips!
Tuna Poke Marinade:
1 pound Oregon Albacore Tuna (sushi grade)
1/3 cup soy sauce
1/3 cup sesame oil
1/3 cup rice wine vinegar
1 tbsp of fresh ginger
1 tea spoon honey (can be omitted)
Toppings (in whatever amounts feels good to you!)
thinly sliced sweet onion
chopped green onion
diced cucumber
sesame seeds
fresh or rehydrated seaweed (I use Oregon Dulse or foraged kelp)
cilantro
avocado
Assembly:
Slice the tuna into small ½-inch cubes.
Mix the soy sauce, sesame oil, rice vinegar, and ginger in a bowl. Add the tuna and marinate in the fridge for at least 20 minutes (or longer, if you have time).
While it marinates, prep your toppings.
Serve over sushi rice or with chips! You can mix everything together in a big bowl, or set up a buffet so guests can build their own poke bowls—my favorite way! This lets everyone customize each bite.
You can go crazy on the additional ingredients here! Depending on the season and what I can forage around me, I’ve added Chanterelle mushrooms, sea beans, corn, red peppers, carrots, but choose your favorites and think about colors and textures to make the poke really pop without taking away from the tuna too much.
Enjoy this with friends! It’s a pretty simple dish and a very fun one to impress guests with, plus it’s really just such a great showcase of a special species.
