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Spicy Ahi Tuna Poke

Spicy Ahi Tuna Poke

Poke is a raw fish salad. In Hawaiian, poke means ‘to cut or slice’. The fish is cut into cubes and seasoned with ingredients that are common in Japanese cooking such as soy sauce, sesame oil, and green onions.

This summer has become the summer of poke in my kitchen. I am not sure how it happened but suddenly I find myself craving it all the time. Perhaps it is because the temperatures this summer have been unbearably hot and I can’t stand eating anything hot or even turning on a burner most nights. Or, maybe it is just that I have come to appreciate the simplicity of chopping up a few quality ingredients and combining them into an incredibly tasty dish. Whatever the reason, I can’t stop making and eating poke. Today’s recipe for spicy ahi tuna features fresh ahi tuna with a little kick.

I get my fish from a local fishmonger which has fresh fish flown in every day. Many of the local sushi restaurants in town order their fish from them too so you know it has to be good. I always ask the fishmonger which fish that they have in that day would be good to use to make poke. On my last visit, I picked up some ahi tuna and salmon.  I will have a few more poke recipes coming your way in the coming weeks.

Figure that you will want between 4 to 6 ounces of fish per person. I always serve poke with rice and either shredded cabbage, a cucumber salad, or seaweed salad to round out the meal.

The beauty of poke is that you make a simple, flavorful dressing that will lightly coat the fish. The fish is cut into small cubes which maximizes the surface area available to soak up the flavorful dressing. Then, you simply add rice (either brown or white) into a bowl, top with the spicy ahi tuna, and some vegetable matter and you have a perfect summer meal. I will often make a little bit extra of everything so I have leftovers for lunch the next day!

How to Make Spicy Ahi Tuna Poke

Spicy Ahi Tuna Poke

Spicy Ahi Tuna Poke Pin

Somen Noodle Salad

Somen Salad

I cannot stop making Somen salad this summer.  I think I have made it three weeks in a row. My friend Liz gave me the recipe years ago. Over the years, I made it from time to time when I needed an easy but tasty salad. But, then the recipe sort of dropped out of my brain and rotation. I hadn’t even thought about making it in forever.

Then, Liz recently mentioned that she was making Somen salad for dinner. And, just like that I had Somen salad on the brain again. Somen noodles are thin, white Japanese noodles made from wheat flour. They can be found with the Asian foods in most grocery stores. They cook very quickly and are typically served cold.

Somen salad combines somen noodles, lettuce, green onions, and scrambled eggs with a sesame seed dressing. The original recipe called for iceberg lettuce but I often will substitute Romaine since I typically have it in the fridge. Vegetarians will find this to be a satisfying meal but you could also serve it as a side dish alongside grilled flank steak or with pork tenderloin.

Somen Salad

Somen salad makes a terrific weeknight dinner as it takes very little time to prepare. Pluls, if you only dress the salad that you are eating, somen salad leftovers make a great brown bag lunch the next day.

Asian Noodles

Asian Noodle Guide

photograph: Vicky Wasik

The Serious Eats website has a great guide on shopping for Asian noodles which you can find here. Somen noodles are listed in the article if you want a visual of the type of noodle you will need for this recipe. The article includes descriptions and photographs of the most popular noodles. The article also features link to recipes using the various types of noodles. I encourage you to read up and then visit an Asian market and pick up a few new types of noodles to try.

Somen Salad pin

If Asian food is your jam, you may want to check out these recipes too:

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