October Recipe: Tuna Poke

By Chinatown Westlake (sponsored) – October 1, 2018
Photography by Brian Fitzsimmons



8 ounces Sushi-grade Tuna
4 tablespoons soy sauce
4 tablespoons water
4 tablespoons rice wine (Mirin)
1 clove garlic 
(finely chopped)
2 teaspoons sesame oil
2 pinches of thinly sliced scallions
1 ounce cucumber 
(thinly sliced)
1 ounce red onion 
(thinly sliced)


Combine all ingredients together in a large bowl and fold together until they are blended. Plate, serve and enjoy. 


Chinatown Westlake



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