:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/05brk36CnsrOCOhje35e/b8fb8732e64c4d69ffaaf8a2fab942.jpg "Ahi Tuna Poke")
Ahi Tuna Poke
A Polynesian favorite, ahi tuna poke makes a great starter, especially when served with crispy Furikake Wonton Crisps. To keep the poke cold, chill the serving dish ahead of time and nestle it in a larger bowl filled with ice to serve. What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.) Or you can make your own.
Ingredients
- 1 lb sushi grade ahi tuna also known as yellowfin tuna
- 1⁄2 Cup diced english cucumber
- 3 scallions finely chopped
- 3 tablespoon freshly squeezed Lime juice
- 2 tablespoon soy sauce
- 4 teaspoon Toasted sesame seeds
- 11⁄2 teaspoon grated fresh ginger
- 1 teaspoon toasted sesame oil
- salt
- togarashi or freshly ground black pepper
- furikake wonton crisps for serving
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Directions
Place a serving dish in the refrigerator to chill, at least 30 minutes.
Trim any dark flesh and fat from the tuna and discard. Dice into 1/4-inch cubes and place in a large bowl.
Add cucumber, scallions, 2 tablespoons of the lime juice, soy sauce, teaspoons of the sesame seeds, ginger, and sesame oil and stir gently to combine. Season with salt, togarashi or pepper, and remaining 1 tablespoon lime juice as desired.
Transfer to the chilled serving dish and sprinkle with the remaining 1 teaspoon sesame seeds. Serve immediately with wonton crisps.
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TASTElistAhi Tuna Poke
A Polynesian favorite, ahi tuna poke makes a great starter, especially when served with crispy Furikake Wonton Crisps. To keep the poke cold, chill the serving dish ahead of time and nestle it in a larger bowl filled with ice to serve. What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.) Or you can make your own.
Place a serving dish in the refrigerator to chill, at least 30 minutes.
Trim any dark flesh and fat from the tuna and discard. Dice into 1/4-inch cubes and place in a large bowl.
Add cucumber, scallions, 2 tablespoons of the lime juice, soy sauce, teaspoons of the sesame seeds, ginger, and sesame oil and stir gently to combine. Season with salt, togarashi or pepper, and remaining 1 tablespoon lime juice as desired.
Transfer to the chilled serving dish and sprinkle with the remaining 1 teaspoon sesame seeds. Serve immediately with wonton crisps.
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