You could’ve made a porke bowl! 
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why to you hate that fish so much?
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I believe @micabeza is asking why you cooked the fish when poke is traditionally served raw. Also, tuna is just better raw.
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oh because I like my ahi tuna seared on the outside just what I am used to having in Japanese restaurants here they tend to sear it. I have had it raw as well. I enjoy it either way. I do marinate it in a nice Japanese ponzu sauce.
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I’m just flipping you shit 
The only rule with food is if it tastes good it is good! And I’d smash that poke you made, it looks delicious 
Poke isn’t seared. Nor is it presented with avocado or bean sprouts.
Nor is it presented with lettuce, mango, sesame dressing, or a variety of other things
It’s raw tuna, onions (Maui/white and green), salt, sesame oil, and if you’re lucky inamona.
Calling seared tuna poke is like calling a rare hamburger steak tartare.
Sorry to be a bitch about it. But I will defend this dish to the end of time.
And I’d go as far to say it comes in quart containers with just a pair of chopsticks
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Mouth watering!
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So would my raw pork be considered poke?
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Limu?
Fixed
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Not exactly required, and people are a little divisive on it.
Personally not a fan.
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anybody pickling anyting these days? wanna share?
Okay. It just seemed to be ubiquitous in the poke I had on Oahu and the Big Island. (I tend to avoid it commercially elsewhere as it seems to be a dumping ground for substandard fish and loads of inexpensive vegetables drowned in sweet sauces; I will make it myself, sometimes with a touch of gochugaru, but of course I cannot get decent limu.)
Most poke doesn’t have it unless your order “Hawaiian” poke. That label is annoying cause it’s all Hawaiian, lol.
I don’t care for the limu “crunch”
Reminds me too much celery, which needs to be banned.
I could send you a bunch of limu. It travels very well.
Heh. I have not bought celery in years. I am in Lisbon, and it is almost impossible to find bottled tomato sauce, so I am back to making my own from canned San Marzano tomatoes (which cannot be bought at physical retail, my partner ordered a case). The recipe I have involves celery, and I’m like, no, I don’t think so. (Not sure it is even available in my local supermarket, but my eyes would gloss over it in any case.). I know what you mean about the crunch of the heftier kinds of seaweed, but there are also delicate fronds, and that is what I was thinking of. Though they are delicate enough to not contribute a whole lot to the dish.
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I know my doctor is eventually tell me and my fat ass need to get on a diet of just seaweed and celery. Seppuku is still an option.
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The longer you wait, the longer the blade has to be.
[Disclaimer: this is not endorsing death by suicide in any way except maybe by overeating, which is probably my chosen route. Maybe overdrinking also.]
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Yeah, it on a diet of kelp and celery, the smaller the blade.
You end up like that dude in the Thinner movie
(Except the torture is enduring all the “crunch”)
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I do not understand people hating on celery or cabbage. They are both delicious.
We here know @micabeza to be some sort of evil maniac however, so this kind of demented rhetoric is hardly surprising.
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I’m not down with cabbage either. Ordered some Tom kha gai last night. No cabbage.
And I’ll say celery doesn’t even taste like anything but greenish water. It’s a texture thing after you get into it. All those long stringy fibers…
But the crunch from celery in a tuna fish sammich doesn’t make sense. Everything is soft and there’s the weird crunchy thing in it.