I love poke. I know, that sounds weird. But I do. It’s a raw fish salad that is normally served as an appetizer in Hawaii. I think that’s where I first got hooked on it. I mean, I’ve enjoyed my fair share of sushi for years. But there’s something about poke, marinated in the right amount of salty soy sauce, ponzu sauce and lime juice that is just quite tasty. Top it all off with a sriracha or wasabi mayonnaise for some spice and I think I’m in heaven.
So the other day, I found some sashimi grade ahi tuna. I know, in Ohio. Right? I’m not scared to try seafood in Ohio. Yes I know it’s not quite as fresh as when I lived in the state-that-shall-not-be-named last year. Oh hey, about that. They still have TAB registered for school in that state. Isn’t that weird? It’s like they’re trying to suck me back in. I got a phone call from her old school this morning and I let them know I had filled out a form with our intent not to return as we were moving. But I guess that form was just an “intent”. Maybe in 10 more years I’ll have been gone for long enough that I won’t mind going back. If not, I still have until the end of the month to be recalled for a hurricane in the Northeast that would get me close enough for one last lobstah roll…LOL.
Anyways, back to my tuna. I decided to make poke bowls for KB and I for dinner.
I started by dicing my tuna.
Added green onion and avocado.
Then made a quick dressing with: soy sauce, ponzu sauce, lime juice, sesame oil, minced garlic, grated ginger and red pepper flakes.
Dressed it over the tuna, avocado and green onions. Let it marinate for at least an hour.
Serve over rice with black sesame seeds (for crunch) and wasabi mayonnaise and sliced fresh jalapenos for heat.
1 piece of sashimi grade ahi tuna (as large as you want – I used the larger of the two pieces in the picture above for reference)
1 medium ripe avocado
4-5 green onions, diced
1/2 cup soy sauce
1/4 cup ponzu sauce
1 Tablespoon lime juice
1 Tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
sprinkle of red pepper flakes
*black sesame seeds
*wasabi or sriracha mayonnaise
*sliced fresh jalapenos
Dice tuna, avocado and green onions and place in a large bowl. Make dressing by combining soy sauce, ponzu sauce, lime juice, sesame oil, minced garlic, grated fresh ginger and red pepper flakes. Pour over diced tuna, avocado and green onions. Let marinate for at least an hour. Serve over rice or with wonton chips and garnish with black sesame seeds, wasabi mayonnaise and sliced fresh jalapenos.