QuickSeared Tuna Poke- with a Back Yard Harvest
- Chatham Harvesters
- Aug 29
- 2 min read
The ease of enjoying premium tuna steaks, toro and poke at home this season comes from the dedication of Chatham Harvesters fishing families whose knowledge, care, and commitment to sustainable practices bring healthy, ocean-fresh protein to your table. By freezing wild-caught bluefin, yellowfin, and bigeye tuna at peak freshness, we preserve exceptional quality, flavor, and nutrition in every fillet.
This week, we took inspiration from the versatility of our fresh-frozen Bigeye tuna and gave classic poke a garden-fresh twist—quick-seared tuna tossed with whatever was on hand from the fridge and backyard harvest. The result? A dish that celebrates creativity, wholesome ingredients, and bold flavor. And the best part—any cut of our premium tuna works beautifully.
RECIPE
Serves: 2
Prep Time: 15 minutesCook Time: 1 minute
Ingredients
8 oz fresh-frozen tuna (Bigeye, Yellowfin, or Bluefin), thawed and patted dry
1 cup cooked jasmine rice
1 cup shiitake mushrooms, sliced and caramelized
1 avocado, sliced
Fresh garden vegetables (cucumber, radish, snap peas, etc.)
Salt and pepper, to taste
1–2 tbsp oil (sesame or neutral oil)
Bonito flakes (optional)
Sesame seeds
Soy sauce or finishing salt
Directions
Prepare the rice and vegetables. Cook jasmine rice and set aside. Caramelize sliced shiitake mushrooms until golden. Slice avocado, and any fresh garden vegetables.
Season the tuna. Pat dry and sprinkle lightly with salt and pepper.
Quick-sear the tuna. Heat oil in a cast-iron pan over high heat. Sear tuna for less than 1 minute, turning once. Remove immediately to avoid overcooking.
Build your bowl. Layer rice, mushrooms, avocado, and vegetables in a bowl. Top with seared tuna slices.
Finish & serve. Sprinkle with bonito flakes and sesame seeds. Drizzle with soy sauce or a touch of finishing salt.
Enjoy—fresh, bold, and ready in minutes!
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