Heirloom Tomato Poke
Poke, a traditional Hawaiian dish of raw diced tuna mixed with shoyu, onion, sesame seeds, and sometimes seaweed, is one of my all time favorite foods. Whenever I visit family on Maui, one of my first stops is the Kihei Foodland to get my fix as soon as humanly possible. There is something magical about stuffing your face with a deli container full of delicious raw fish while sitting in the back of you sister’s truck in a grocery store parking lot.
I am sad to say that in San Francisco sushi grade tuna is well out of my budget so my poke intake is at an all time low. Living in San Francisco I do, however, have access to plenty of amazing and affordable bay area produce. So last week when I realized how much some diced local tomatoes resembled ahi chunks, there was only one thing I could do: Make a tomato poke!
The following recipe is quick, delicious, and packed with vitamin A, almost a full day’s worth of Vitamin C, and lycopene ( an antioxidant praised for its cancer fighting properties). Try it as side dish or served over white or brown rice topped with avocado and garlic chili sauce for a light vegetarian lunch.
· 3 medium tomatoes of your choice, diced (I used a local brown variety)
· 2–3 green onions, chopped
· 1.5 tbs toasted sesame seeds
· 1 tbs toasted sesame oil (yay for unsaturated fats!)
· 3.5 tbs shoyo if you want to stay true to poke’s Hawaiian origins. Otherwise feel free to use any low sodium soy sauce of your choice
Gently toss diced tomatoes with shoyu in nonreactive bowl. Stir in remaining ingredients until well mixed. May be made up to 3 hours ahead and stored in fridge. If left to sit too long, the mixture can get a bit mushy. Voila! Easy, healthy, and super yummy!
Yields 2–3 servings