Warm water and an abundance of bait has created a perfect storm for catching big, exotic fish off the Southern California coast.  In the mix, smaller bluefin tuna are being caught at 3/4 day range off San Diego.  At overnight and longer range, the fish are a much nicer grade…bluefin at 30-40 lbs. on average with fish up to 60 lbs, and a chance for yellowfin.  I had one buddy return from a 3 day trip where they caught 100 lb bluefin!

In anticipation of catching my tuna for the year and completing my Top 10, I’m putting up this recipe that I recently acquired from a Hawaiian friend.  Technically, the recipe calls for ahi tuna (aka yellowfin), but I’m sure it will work great with bluefin as well.  If you get a chance to try it out before I do, please pass along a note (pics would be great too) and let me know how it goes.

My buddy, Jackpot Dave Bentley, scored his first BFT this year on a day and half trip

Cheryl’s Poke’

1 lb raw ahi tuna

3 tbsp soy sauce

1 tbsp toasted sesame oil

1 tsp Asian chili oil

2 tbsp ponzu sauce

1 garlic clove

1 green onion

2 tbsp of chopped cilantro

1 tsp sesame seeds

Dice the tuna into small cubes.  Chop the garlic, green onion and cilantro.  Toast the sesame seeds.  Combine the ingredients and serve.  Enjoy!

Note – you can  buy sesame oil toasted or you can buy cold-pressed oil and toast it yourself.  To toast it, just put in a pan over low heat.  Keep the oil swirling around in the pan to avoid burning it.  When it changes color slightly, it’s toasted.

Also See: Recipe Update – Tuna Poke

 

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