Cook This Now! Fresh tuna poké bowl

There are a lot of food trucks out there.

From barbecue to pizza to empanadas, the offerings from the plain old hot dog truck on the side of the road have come a long way. But even with all the advancements in portable food items, the choices can become a bit stagnant. It is here where the idea of freshly caught Montauk tuna, served through a takeout window, really brings something new to this arena.

Enter Dan Derby and Dave Prunier, the duo behind Flukes — a mobile snack bar popping up around the Greater Patchogue area, local vineyards and breweries. Dan spent five years running a Central Texas-style pit master operation, but eventually felt the pull toward something closer to home. In Texas, barbecue reigns because cattle ranches are everywhere, but on the South Shore of Long Island, ignoring maritime abundance felt like a missed opportunity. “Up here, it’s a sin not to use fish, clams, oysters and everything we have,” Derby explains.

TOP LEFT: Chef Dan Derby and Dave Prunier, owner of Flukes food truck; BOTTOM RIGHT: Big Eye Ty’s owner Tyler Davis, creator of the OG Spicy Poké Sauce. (Photos by Doug Young, courtesy of Big Eye Ty’s)

His business partner Prunier echoes that local ethos. Growing up on the South Shore means the Atlantic Ocean and the Great South Bay aren’t just scenery — they are the pantry. To keep things as fresh as possible, the guys pull directly from commercial fishermen out in Montauk — Long Island’s legendary fishing hub — during the peak of the season.

Serving raw fish in a portable bowl might feel ultra-modern, but the dish has deep, traditional roots. The Hawaiian word poké (pronounced poh-kay) literally translates to “to slice” or “cut crosswise into pieces.” Long before it became a mainland food trend, native island fishermen created the dish by tossing fresh trimmings from their daily catch with sea salt, native seaweed, and roasted candlenuts. Over generations, as Japanese and other Asian immigrants settled in Hawaii, soy sauce and sesame oil entered the mix, transforming a simple fisherman’s snack into the iconic poké we know today.

While Flukes serves everything from fried fluke tacos to a seared bluefin tuna bagel with scallion cream cheese, their tuna poké bowl is an absolute standout. The secret weapon is the dressing: Big Eye Ty’s OG Spicy Poké Sauce. The blend was created by Prunier’s childhood friend Tyler Davis — a Montauk native, avid fisherman and owner of Happy Bowls (805 Montauk Highway, Montauk), where he has been serving highly sought-after poké and açai bowls since 2013. Born and raised in what he calls “the fishing capital of the Northeast,” Davis grew up surrounded by commercial and recreational fishermen, giving him an innate appreciation for exceptional seafood.

Freshly caught Montauk tuna is mixed with Big Eye Ty’s Poké Sauce and served with spicy pickled cucumber salad, sushi rice and avocado. (Photo credit: Doug Young)

For years, his partner Joey Bauer urged him to bottle the signature sauce, calling it his favorite thing he’s ever eaten. This summer, the duo finally teamed up to launch Big Eye Ty’s Poké Sauce under their mother company, North Atlantic Coastal Condiments — a brand dedicated to crafting sauces and marinades that elevate fresh catch. They are currently out at the Montauk Farmers Market, connecting face-to-face with locals and travelers, selling a bottle alongside their other flavors and at Happy Bowls, with nationwide shipping launching online soon.

Tossed with buttery tuna, crisp pickled cucumber and avocado over sushi rice, this bowl proves great seafood doesn’t need a tablecloth — just a clean knife, a cold bowl and a killer sauce. It’s an effortless end-of-summer crowd-pleaser that keeps you away from a hot stove. Try it at home while waiting for the Flukes truck to pop up nearby. For Flukes inquiries, shoot them an email at [email protected].

Tips for the Home Cook

• Chill Your Tools: When working with raw fish, keep everything cold. Pop your mixing bowl and cutting board in the refrigerator for 15 minutes before prepping to ensure clean, firm cuts.
• Don’t Skip the Cucumber Salt Drain: Tossing the sliced Persian cucumbers with salt draws out excess water. Rinsing and draining them thoroughly before dressing guarantees a satisfying, razor-sharp crunch that won’t water down your bowl.
• Know Your Fish: Source true sashimi-grade bluefin or ahi tuna from a reputable local fishmonger. If tuna isn’t available, sashimi-grade salmon or paper-thin, fresh local fluke makes an exceptional substitute.
• Build in Layers: Serve warm or room-temperature sushi rice as the base, but make sure your dressed tuna and cucumber salad are cold. That contrast in temperature makes every bite pop.