Sam McCleland, co-owner and executive chef of Sag Harbor’s The Beacon and The Bell & Anchor, knows a thing or two about seafood in his over 20 years manning those East End kitchens. Enjoy his very popular tuna poke recipe!
Chef Sam McCleland’s Tuna Poke Salad Recipe
1 Yellowfin tuna diced
1/2 Cucumber seeded and diced
1 Ripened avocado diced
1 Shiso leaf chiffonade (garnish)
1 Tbsp toasted sesame seeds (garnish)
Ponzu Sauce Ingredients (makes 3 cups):
1 1/2 Cup teriyaki sauce
1/4 Cup fresh lemon juice
1/2 Cup fresh orange juice
1/4 Cup pineapple juice
1/4 Cup sesame oil
1. Put everything in a small stainless steel bowl and mix well with a whisk.
2. Dice yellowfin tuna into bite-size pieces, same with cucumber and avocado.
3. Toss lightly with 1 cup of ponzu sauce.
4. Divide evenly into 4 small bowls and garnish with shiso and sesame seeds.
Note: You will have 2 cups of ponzu sauce left over for future use.
~Recipe courtesy of The Bell & Anchor in Sag Harbor, bellandanchor.com