Ryan Griffin’s Bluefin Tuna Poke Recipe

Chef Ryan Griffin loves to serve high-quality bluefin tuna poke as an appetizer, a snack or a meal unto itself, but ensuring that it meets his high standards starts with a great piece of fish and proper preparation.
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Ingredients -
2 pounds of cubed fresh tuna
Siracha - 5-6 Tablespoons
Sesame oil - 4 Tablespoons
Coconut aminos - 1 Tablespoon
Sea salt - 1/2 Teaspoon
Green onion - 1/4 cup (finely chopped)
Chives - 2 Tablespoons (finely chopped)
Basil - 1/4 Cup (roughly chopped)
Cilantro - 1/4 Cup (roughly chopped)
Toasted sesame seeds - 1 Tablespoon
Tobiko (Flying Fish Roe) - 2 Tablespoons
Preparation -
Start with your cubed tuna in a large stainless or glass bowl. Add the siracha and sea salt. Mix gently but thoroughly by folding with a rubber spatula. Once finished put it in the refrigerator for 20 minutes or the freezer for 10 minutes.
In the meantime, prepare your other ingredients. When you’re ready add everything else to the bowl. Mix thoroughly but gently using a folding motion with a rubber spatula. Ingredients and measurements are suggestive and ultimately you can add, delete or substitute anything you like.
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[@dgroves85]

That looks really good! I saved a poké recipe from one of your old catalogs that is similar and also really good. I like how this shows how to break down blue fin for different things.

[@KevinBarnett1]

Can confirm legit.

[@CapsFan082892]

Do you freeze your tuna? Or is that not needed for bluefin?

[@robynrabosea9593]

You were pronouncing it right in the beginning.. pok-"EH" not po"KI" 😊