Fresh Tuna Two Ways
Someone gave me a
couple of really thick Ahi tuna steaks and probably a pound or so that's
already chopped up for sashimi or poke (pronounced as pou-kay) which is the
Hawaiian version of sashimi. Wasn't I ecstatic coz I love tuna! I
can eat it fried, grilled, baked, adobo-ed and yes- poke or sashimi style!
Look at this huge beauty! Can you imagine how many dishes you can
make out of this enormous fish? I am just so blessed to have a part of
the loot!
So I marinated
the steaks in light soy sauce while I work on my Poke which is served as an
appetizer.
Maui Ahi Poke
recipe adapted from food.com
Ingredients
2 lbs fresh Ahi tuna
1 small round onion, julienne cut ( Maui Onions preferred but I
used purple onion)
3 green onions, diced
1/2 teaspoon freshly grated fresh ginger
3 finely diced garlic cloves
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon Chinese chili sauce ( Rooster Brand)
1 teaspoon Hawaiian sea salt or 1 teaspoon kosher salt
Directions
Cut Ahi into at least 1/2" cubes - set aside &
refrigerate. (So happy I got it all cubed and ready to go)
Combine all other ingredients in a large glass bowl &
refrigerate for at least 30 minutes.
When ready to serve toss Ahi and other ingredients together.
Serve on chilled platter with chopsticks or toothpicks.
Note:
I chopped up a couple of tomatoes for a more colorful presentation and
for flavor enhancement.
Ahh it just melts in my mouth.
For the steaks, I heated olive oil in a cast iron pan, seasoned it with freshly cracked black pepper and some kosher salt. Then I just pan fried them at 6 minutes on each side because they are super thick.
I added some scallions and sliced tomatoes so that the juice of the tomatoes mingled with the spices and natural juices of the fish. I can eat this everyday!
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