Pacific Yellowfin Poke (POH-kay)

Kia ora Koutou, Another Pacific biomass study underway, and as always we were keen to see how our oceans are faring with the impact of humanity.

This time with Her Indoors On Tour (HIOT) we are in Rarotonga. Mostly for follow up pelagic research, but allegedly to celebrate a silver anniversary….

The weather map inspected prior to our departure had suggested, implored that we stayed home as the forecast shared that 7 days of rain and wind were set to befall us. That said we arrived into a blistering hot and humid 30 degrees. It had rained an hour prior to landing, and that weather pattern would continue for the week ahead.

Gorgeous warm breezy mornings ramping up to hot and sunny followed by rain, then the humidity. A late morning trip to the wharf to see what new and exciting ocean treats were being landed from the morning charters. As luck and skill would have it a successful mornings catch culminated with fresh pelagic fillets in the saddle bag.

Back to the Eco-Lodge for a cooling saltwater dip, a cleansing local lager and then straight into the galley to whip up the next Kaimoana offering to HIOT. It was going to be “Rinse and Repeat” for a week.

Day 2 of the adventure was Yellowfin Tuna day. These dark metallic blue-green warm blooded predatory torpedos hit hard and fast and have been known to top 60km per hour, without a hook brake.

Poke pronounced ‘POH-kay’ is of Hawaiian origin and means to “section, cut or slice”. Tuna makes a great dish raw in sushi, or as sashimi and Kiwis are well versed in this or grilled Tuna. What is incredibly popular in the Pacific and slowly making a name for itself here in New Zealand is Poke. In a nutshell section cut or slice Tuna and add whatever other ingredient you have to complete a meal. So making the most of our accommodation gardens we set to……

To prepare Tuna take 500gm of tuna fillet without bloodline, diced into 10-15mm cubes.

Into a bowl and add

  • 2 glugs a good toasted Sesame Oil and;
  • 2 glugs of your favourite Soy Sauce and;
  • 1 finely chopped spring onion.
  • Add diced Tuna and mix till all Tuna is covered and has a glossy coating.

Into a fresh bowl

  • Add finely diced Dragonfruit and cucumber for texture and freshness.
  • Add diced fresh avocado
  • Add in the Tuna
  • Sprinkle with sesame seeds, chilli flakes, garnish, and a smidge of flaky sea salt.
  • Serve

For context Dragonfruit was added to the anniversary dish for its unique tropical flavour and not as Metaphor for HIOT. The Dragonfruit is actually a native of Southern Mexico and an excellent accompaniment to a Classic Margarita…….

Kia nui te kai.