This poke recipe is so light and fresh and easy. The key to the dish is getting very, very high quality and super fresh tuna. Without that, this dish is nothing. The essential oils really add a grand amount of flavor that you can’t get from any other source. Be sure to use food-grade high quality essential oils (like those from Young Living). Read the labels on the essential oil bottles. If they say “not for internal consumption”, believe them. This probably means there’s something in them they aren’t telling you — not all and only essential oil.

1 pound ahi tuna, large diced in ¼ to ½ inch cubes

2 tablespoons toasted sesame oil

3 drops orange essential oil

1 Meyer lemon rind, finely minced

1 tablespoon Black sesame seeds

 One pinch Tabasco powder or ¼ teaspoon tabasco sauce

Combine sesame oil, orange oil and tuna. Marinate for 30 minutes. Before serving, add lemon rind, tabasco, and sesame seeds and stir. Drizzle with ponzu sance and garnish with lemon rind and mint leaves.

Ponzu sauce

3 teaspoons fresh oregano, minced

2 pinches Black lava salt

¼ cup olive oil

½ cup Yuzu sauce

1 teaspoon Black sesame seeds

Combine all ingredients and stir well.


1 Meyer lemon rind, finely zested

1 tablespoon mint leaves, finely sliced (Chiffonade)

Combine lemon rind and mint in ice water and hold for garnish.

Written by Chef John O'Neil