We’re back on Marco Island in Florida, and one of my favorite things to do is visit as many happy hours as possible. Marco Island can be pretty expensive, so I’m all for the cheap drinks, but it’s all the half-priced seafood appetizers I’m really after. Pretty much every restaurant on the island has a happy hour and bonus points when it’s on the beach before the sunset.
The Oyster Society is a new restaurant on the island, and I just had to check out their happy hour from 4:30-6 pm. Cheap draft beer, glasses of wine, and freshly made sangria with rosé and St. Germain. Yum! We ended up ordering a ton of blue point oysters ($1.50 each), mini lobster rolls ($7), and tuna poke with seaweed salad served in a coconut shell ($7).
It got me thinking that I have not made my own tuna poke in quite a while. I have a killer recipe that I made to mimic a dish I could not get enough of at one of my old go-to restaurants in North Carolina. It was a good thing I figured out a recipe to improve upon because the restaurant closed shortly after. I was obsessed and made it for a bunch of dinner parties, and now I’m sharing it here. Enjoy!
Delicious Ahi Tuna Poke
To feed 4 people, mix the following ingredients and let sit in the refrigerator for 20 min to 1 hour before serving. Pair with rice (especially coconut rice), multiseed crackers, or wanton chips.
1.5 lb sashimi-grade tuna steaks, cut into half inch cubes
1/4 cup soy sauce
1/4 cup sesame oil
1/2 Vidalia onion, very thinly sliced
3 green onions, chopped
2 Tbsp sesame seeds
4 Tbsp crushed Macadamia nuts
Optional: garlic to taste, freshly grated ginger, crushed red pepper flakes, wasabi or sriracha mayo drizzled across the top
Addendum: You can limit the sesame oil down to 3-4 Tbsp, but I personally prefer more.