Recipe: Tuna Poké from Yona

Tuna poke at Yona. Photograph by Scott Suchman

If you’ve ever been to Hawaii (or have recently been to L.A.), you’ve likely encountered poké, chunks of raw, soy-and-sesame-marinated fish that can be dressed with any number of accessories. The stuff hasn’t blown up on the east coast—yet—but over at Yona in Ballston, Jonah Kim puts out a winning version. Or, you could score some high-quality tuna and make Kim’s recipe at home.

Tuna Poké

Serves 4 to 6

1 pound fresh tuna (¼-inch diced or thinly sliced)

2 cups shredded gem lettuce (romaine hearts are a good substitute)

1 cup poké dressing (see recipe below)

1 cup loosely packed micro red shiso (or chiffonade shiso leaves)

Puffed rice and shredded nori, for garnish

Arrange the shredded lettuce on a small plate. Place the tuna on top of the lettuce and dress it with the poké dressing (you can be liberal with the sauce). Garnish with shiso, puffed rice, and nori.

Make the poké dressing:

½ cup soy sauce

¼ cup toasted sesame oil

¼ cup olive oil

4 garlic cloves grated on a microplane or very finely chopped

2 tablespoon ginger juice

1½ tablespoon brown sugar

Combine all ingredients and mix well.

Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.