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
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- 1/2 cup Mayo
- 3 tablespoons Sriracha
- 2 teaspoons tobiko (flying fish roe), optional
- 1 Green Onion sliced
- 3/4 lb raw ahi tuna cut in 3/4 inch cubes
Ingredients
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- In a medium bowl combine mayo, Sriracha, and tobiko (if using). Stir to combine. Tobiko can be found at Asian markets in the refrigerator or freezer sections.
- Add cubes of tuna to the bowl. Stir to coat ahi tuna with sauce.
- Serve spicy ahi tuna with a scoop of white rice, shredded cabbage, and sliced avocado.
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