Califonia Bountiful

Albacore poke

"This dish is a light and refreshing treat that is always a crowd-pleaser," chef Kevin Templeton said. For best quality, use sashimi-grade tuna.

Executive Chef Kevin Templeton
Barleymash, San Diego

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1/4 cup soy sauce
1/4 cup yuzu juice (see note)
1 tbsp. rice wine vinegar
3 tbsp. brown sugar
1 lb. sashimi-grade fresh albacore loin, cut into 1/2-inch pieces
1/2 cup diced cucumber
1/4 cup finely chopped green onions
2 tbsp. sesame seeds, toasted
1 avocado, diced
Chopped fresh cilantro (optional)
Wonton crisps, sesame crackers, cucumber slices or lettuce leaves


In a small bowl, stir together soy sauce, yuzu juice, vinegar and brown sugar. In a medium bowl, lightly toss albacore, cucumber, green onions and sesame seeds with sauce, making sure ingredients are mixed well without damaging the albacore. Drain excess juice and gently transfer to a serving bowl. Sprinkle with avocado and cilantro, if you like. Scoop up poke with wontons, crackers, cucumber slices or lettuce leaves.

Note: Yuzu juice, a refreshing citrus juice with characteristics of lime, tangerine, grapefruit and lemon, is available at specialty food stores and many grocery stores. If you can't find it, substitute with a mixture of fresh-squeezed lime, orange and grapefruit juice.

Serves 4 to 6

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