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The Triton


Tuna Poke


Guest Chef

Chef Jimmy Tancrell

Tuna is as thick as we have seen them here in Costa Rica. It seems that every boat that goes out fills the cooler box, and we vacuum pack and send them home with happy anglers. I thought it appropriate to share one of our more popular dishes.

There are so many versions that I have made to suit different palates, and spice levels. Here is one that I enjoy best, a little more complicated than some, but feel free to omit and adjust flavors to taste.

Fresh tuna, of course, works best, but frozen tuna works, too, because the flavoring will result in an acceptable presentation.



1 pound fresh tuna, cut into 1cm cubes

1 Tbsp. fresh ginger, grated

1 Tbsp. pickled ginger, julienned

1/2 cup lite soy sauce

1 oz. toasted sesame oil

1 oz. ginger oil

1 oz. olive oil

1 tsp. chili oil, depending on spice preference

1 avocado, cut into 1cm cubes

1/2 cup green onions, sliced, loosely packed

1 Tbsp. mixed sesame seeds

Salt, pepper to taste

Jimmy T’s Cajun spice to taste


Mix the first 8 ingredients in a mixing bowl.

Taste and adjust spice level.

Just before serving, add the avocado, onion and seeds. Taste again.

Enjoy on its own or over rice, sushi rice or fried wonton wrapper chips.


Former yacht chef Jimmy Tancrell owns Jimmy T’s Provisions & Gourmet Foods at Los Suenos Marina in the Costa Rica ( All yacht chefs are welcome to submit recipes to

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