The Best Tuna Poke Recipe EVER
Since the day we left Sport Fish Panama Island Lodge in April of 2021, I tried to figure out how to get ourselves back there not only to fish but to get the recipe for the best tuna poke I have ever eaten. Unfortunately for them, but fortunately for all of us in the long run, our friends Samantha Sukupcak and Mike Yee were unable to travel with us in April at the last minute. They needed to use their flight credits by the end of the year, so when they asked us to go back with them this November we jumped at the chance.
Upon our arrival Pete may have asked Captain Shane about the fishing but my first question was to Chef Eddie: Would he teach me how to make his magical tuna poke?
He said if we caught tuna and brought some back to the lodge he would absolutely let me in on his once-secret recipe. Apparently, we won’t get exact measurements (you know, like how grandma used to cook -- a pinch of this and a splash of that) as it just depends on how much tuna Chef Eddie happens to cut up as to how much of the ingredients he puts in. Play around with the ingredients and I bet you you’ll come up with the perfect concoction just like Chef Eddie does for all his guests.
Step one: Cut tuna into small cubes and add some fresh ginger.
Step two: Mince carrots, red onion, red pepper and green pepper and put in a separate bowl with some wine vinegar and set aside.
Step three: Add sesame oil, oyster sauce and soy sauce to the tuna and ginger and mix.
Step four: Once the minced veggies have been sitting for some time, drain the vinegar and add to the tuna.
Step five: Add black and white sesame seeds.
Step six: Taste and serve.
Check out the video of me in Chef Eddie’s kitchen trying to replicate his recipe just hours after we caught the fresh yellowfin tuna. It’s remarkably easy and tastes so good.
