This past spring, we were invited to fish on the new 71-foot Garlington, Miss Behavin, in Los Sueños, Costa Rica. There, we were introduced to one of the most amazing preparations of yellowfin ever: the poke tower. We weren’t leaving the boat without mate José Loria’s recipe, even if we had to hold him for ransom. Pair this with a classic Chi Chi, and you’ll be conversing en Español with a Hawaiian accent in no time.
Ingredients | Serves 4
- 1 lb. sashimi-grade yellowfin tuna, cut into ½-inch cubes
- 2 Tbsp. soy sauce
- 2 Tbsp. sesame oil
- 1 Tbsp. smoked black and white sesame seeds, more for garnish
- 1 tsp. prepared wasabi
- 2 large ripe avocados, chopped into ½-inch chunks
- 1 lime, juiced
- 2 mangoes, diced
- 2 cups prepared jasmine sticky rice
- ½ cup pickled red onion
- 2 Tbsp. sliced scallions
- 1 fresh Thai chile, thinly sliced
- 12 corn tortillas, cut into triangles and fried to a crisp
Combine the first five ingredients in a bowl, and fold together well. In four tall containers, divide the tuna mixture and layer it in the bottom. Continue to layer, followed by avocado, lime juice, mango, rice and onions. Press down gently to pack together, and refrigerate for at least 30 minutes.
Carefully run a knife along the inside wall of each container to loosen, and carefully invert onto a plate. Garnish with scallions, more sesame seeds and chilies, to taste. Serve tortilla wedges and limes on the side.