Tuna Poke

Tuna Poke

Tuna Poke

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tuna Poke

(pronounced Po-kay)

Thanks to my friend Tara for clarifying that!!!

Let me start out by saying that the picture in the post is from several weeks ago.  I have been meaning to post it but the pennants I have been stitching for my boys have taken so much of my time that my food posts have taken the back burner.  Well, Thanks to my Bestie, for turning 50 something…  and requesting tuna…  I made this again last night for a little birthday celebration.  It’s a good thing I took a picture the first time I made it because we ate it up last night before we could snap a good picture.  It was all SO good!  We actually had this as a side to seared tuna served over a bed of fresh greens with a thai chili sauce and a side of thai basil soy sauce.  I have to say I cleaned my plate AND ate dessert.  So… Here is the recipe for TUNA POKE!!!

Ingredients list:

1/2 cup real mayonnaise (Duke’s is the best)

3 TBS lite soy

1 TBS fresh squeezed ginger juice (Get this by finely grating the ginger with a microplane and squeezing out the juice in the palm of your hand.  You can save the ginger for another use.)

1 tsp chili paste

1 tsp sirachi sauce

1/2 tsp sesame oil

4 TBS purple onion, chopped fine

3 green onions, chopped

2 TBS Masago, plus more for garnish.(I used green and orange.  The orange is less expensive and easier to find.  I paid about $45.00 for the green but it was for my friends bday.  If you want to just use the orange it will be just fine!)

1/2 tsp fresh garlic, fine chopped

1 – large fresh Tuna steak, about 8 – 10 ounces, cut into small cubes.  Hint: a slightly frozen steak is easier to cut.

1- recipe of the marinated cucumbers (recipe below)

1 – pack of pre-seasoned seaweed salad (available from an Asian grocery store) OR fresh greens such as arugula.  In the picture I am posting I used arugula but last night I served it over seaweed salad.

 

In a medium mixing bowl, whisk together the mayo, soy, ginger juice, chili paste, sirachi, and sesame oil.  Mix until the mayonnaise is well blended and there are no chunks.  Add in the onions, masago, and garlic.  Stir it until every thing is well coated.  Add the tuna and gently fold it all together until the tuna all has a good coating of the sauce.

To serve:

Plate out a small amount of greens or seaweed salad.  Place a 2 1/2 inch mold over the salad.  For the mold, I used a biscuit cutter.  If you don’t have this you can assemble the poke in a custard ramekin (in reverse order) and flip it onto the salad.  Press a small amount of the marinated cucumbers into the bottom of the mold.  Fill the rest of the mold to the top with the tuna.  Garnish the top with some extra masago.  Gently slide the mold off off the cucumbers and tuna and you have a wonderful little tower of Tuna Poke!!!

Serve and Enjoy!!!

Marinated Cucumbers:

2 English Cucumbers

1 cup rice vinegar

2 tsp light soy sauce

1 2” node of fresh ginger, grated

1 tsp kosher salt

Using a turning slicer, spiral out the 2 cucumbers.  Just an fyi: I don’t peel mine.  Combine the remaining ingredients in a container with a tight fitting lid.  Add the cucumbers. Mix well. Refrigerate for at least several hours or preferably overnight.

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