Firehouse Eats: Ahi Tuna Poke

LAFD Captain Andy Ruiz has been passionate about fishing his whole life, having spent countless hours on the water with his brothers and father.

After 26 years with the LAFD and 30 in the fire service, Captain Ruiz knows firsthand the significance of firehouse meals. These rare moments of pause foster camaraderie and comfort during the toughest shifts.

Captain Ruiz has made many delicious dishes from his fresh catches, but a team favorite is his famous Ahi Tuna Poke with sesame and chili garlic sauce.

"This recipe is simple, flavorful, and perfect for a quick, satisfying dish - enjoy!" Captain Ruiz emphasized.

Follow Captain Ruiz's recipe below and try your own at home!

Captain Ruiz's Favorite Ahi Tuna Poke with Sesame & Chili Garlic Sauce

Ingredients:

• 1 ½ pounds Large Sashimi Grade Ahi Tuna Steaks
• 1 Shallot (or substitute with Maui onions), sliced thinly
• ½ cup Green Onion, chopped
• 3 tablespoons Soy Sauce (choose a gluten-free variety)
• 1 teaspoon Sesame Oil
• 1 teaspoon Chili Garlic Sauce
• (Optional) 1 tablespoon Sriracha Sauce (for a spicier kick)
  • Captain Ruiz says, "My favorite - add to your taste. The spicier the better for me."
• 1 tablespoon Sesame Seeds (for garnish)

Directions:

1. Prepare the Tuna: Pat the Ahi tuna steaks dry with a paper towel. Carefully cut them into ½-inch cubes and place them in a large mixing bowl.
2. Add Flavor: Add the sliced shallot (or Maui onion), chopped green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds to the bowl.
3. Toss & Serve: Gently toss the ingredients together to coat the tuna with the seasonings.
4. Optional Step: If you'd like extra heat, stir in a tablespoon of Sriracha sauce for a spicier flavor.
5. Serve Immediately or Refrigerate: You can serve the poké dish immediately for the freshest flavor or refrigerate for up to 30 minutes to let the flavors meld together.