Tuna Poke
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If you like our salmon poke dish you will most likely find this one delicious also.! We are using tuna in this recipe which we do advise people to eat sparingly due to its higher mercury content. It is a dish to spurge on only once and awhile. What you do need to have available from your local market is sashimi- grade fish (meaning that it is safe to eat it raw). Make sure you buy from a market you find trustworthy. Enjoy!
MAKES: 4 Servings
PREP/COOK TIME: 15 Minutes Plus 1-2 hours chilling
INGREDIENTS
1 ½ pounds sushi-quality tuna loin, thick-cut
1 small red onion, peeled and sliced very thin
4 scallions, trimmed and both green and white sections thinly sliced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon mirin (sweet Japanese rice wine)
1 teaspoon chile-garlic sauce, or to taste
1 ½ tablespoons Furikake rice seasoning (see Note)
DIRECTIONS
Carefully cut the tuna, against the grain, into thick planks of 3/4 inch, and then into 3/4-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve cold.
Notes: You can find Furikake rice seasoning in many specialty markets or order it on Amazon.
