If 2015 was the year that acai bowls hit mainstream, spreading from niche juice shops and hippie-vibe cafés to Jamba Juice, poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.
Tuna Steak Marinade : 4 tuna steaks Juice from one orange (over 1/4 cup.) 1/4 C soy sauce Juice from 1/2 lemon or lime (a tablespoon) 2-4 cloves minced garlic 2 T olive oil 1/4 t dried oregano 1/4 C chopped, fresh parsley salt and pepper to taste Mix everything up and marinate Tuna Let sit in refrigerator for at least 30 min. Grill 5-6 minutes on each side (depending on thickness).