Life on the mountain is sweetest in the summer. Perched high in the Alleghenies, just southeast of Pittsburgh, Nemacolin’s landscape unfolds in waves of green—dense woods, sun-dappled meadows, and the occasional glimpse of sky or sparkling stream down in the valley. What do you do in a place like this? You grow. You cook. You eat. You savor…this tuna poke recipe.
Summer here means the triumphant return of raw, vibrant ingredients: herbs pulled fresh from the garden, citrus bright and bracing, and greens so tender they barely need dressing. It’s a season that invites simplicity: minimal intervention, maximum flavor.
The recipes that make up this tuna poke are an ode to that ethos. Lemongrass-infused rice, whipped avocado with a citrusy punch, and a bright, spicy soy dressing that elevates poke into something truly unforgettable. They’re dishes that let summer speak for itself—with bold flavors and clean, unfussy execution.
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Tuna Poke
- Yield: Serves 4
Description
You grow. You cook. You eat. You savor.
Ingredients
Lemongrass Rice
- 400 g jasmine rice
- 1 ¾ cups water, cold
- 1 lemongrass stem, roughly chopped in larger pieces
- 3 kaffir lime leaves
- 1 piece fresh ginger, sliced
Whipped Avocado
- 2 avocados, halved and pitted
- 2 large garlic cloves, minced
- 1 tbsp cilantro, chopped
- 2 limes, juiced
- ½ tsp kosher salt
White Soy Dressing
- 1 jalapeño, small dice
- 1 red onion, small dice
- 2 tbsp cilantro, finely chopped
- 1 tsp red pepper flakes
- 1 lime, juiced
- ½ cup soy sauce
- 1 tbsp fish sauce
- 4 tbsp sugar
- ¼ cup rice wine vinegar
Instructions
Lemongrass Rice
- Combine rice, water, lemongrass, lime leaves, and ginger in a saucepan and bring to a boil over high heat. Reduce heat to low and cook, covered, for 10 to 12 minutes or until rice is tender.
- Once the rice is cooked, place on a sheet tray and place in the cooler to stop the cooking process. Serve the rice chilled along with the poke.
Whipped Avocado
- Place the avocado, garlic, cilantro and limejuice in the blender. Process until completely smooth and then season the mixture with salt and pepper according to taste.
- Transfer to a serving dish and cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid. (Kitchen tip: we often will blend 1 500 mg tablet of vitamin C to preserve the green color.)
White Soy Dressing
- Combine all ingredients in a sealable container. Let everything sit overnight to extract flavor. When ready to use simply place on the tuna and allow to sit for 10 minutes before serving.
Story and Prop Styling by Keith Recker
Photography by Dave Bryce
Recipe and Food by Chef Kristin Butterworth
