October 7, 2014

EAT: ahi tuna poke



HOKEY POKEY!  If you've never had ahi tuna poke before, it's basically heavenly seasoned tuna that can be served atop crispy wontons, crackers or rice.  I've been craving this for a while and decided to whip up my own version with big chunks of avocado and scallions with plenty of sesame oil (kind of obsessed lately) and sesame seeds.  

The beauty is that it's so easy to make and after the tuna is thawed (if you're buying frozen), you're literally just tossing the ingredients together and serving it.  My version is served with rice for a heartier meal.  You can also try serving it on top of crispy wontons or crackers as an appetizer.  Make sure to pick up sushi-grade tuna at the store to avoid any possible mishaps with your stomach (you know what I'm talking about).  ENJOY!




Ingredients:

- 1 lb. sushi grade ahi/yellowfin tuna (you can find this in the frozen seafood section at Central Market or Whole Foods)
- white rice
- 3 scallions, washed and sliced
- 1 ripe avocado, cut into 1/2 inch cubes
- 2 tablespoons toasted sesame oil
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh grated ginger (optional)
- toasted sesame seeds
- sea salt
- seaweed (optional)


Instructions:

- Cook the rice and set it aside.  Follow the directions on the package and make as much as you'd like to serve with the poke.  I made about 2 cups.

- If you're using fresh sushi-grade tuna, cut the tuna into 1/2 inch cubes.  If your tuna is frozen, follow the instructions on the tuna package to thaw the tuna.  Note that this usually takes several hours.  After thawing, cut the tuna into 1/2 inch cubes.

- Mix the tuna, avocado, scallions, sesame oil, soy sauce, lime juice and ginger together making sure everything gets coated well.  Add in any additional seasonings if you'd like - I love sesame oil so I added an extra tablespoon in.  Mix in the sesame seeds and salt to taste.  

- Serve the poke on top of hot steamed rice with a side of seaweed (optional).  Yummmmmmay.


xoxo, NB

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