AHI TUNA POKE

Ahi Tuna Poke image

Provided by Amy Pottinger

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 21

Previous Next

1 1/2 pounds sashimi-grade ahi tuna, cut into 1/2-inch cubes
1 teaspoon soy sauce
1 teaspoon sesame oil
2 teaspoons rice wine vinegar
1 1/2 tablespoons Japanese mayonnaise
1 tablespoon sriracha
1/2 teaspoon grated ginger
Juice of 1 lime
3 tablespoons tobiko (flying fish roe)
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
Salt
1 avocado, cut into 1/2-inch cubes
1 mango, cut into 1/2-inch dice
1 cup cubed English cucumber (1/2-inch cubes)
2 Thai red chiles
Juice of 1 lime
1 tablespoon rice wine
1/2 teaspoon sesame oil
Salt and pepper
Serving suggestions: sliced radishes, lime wedges, chopped cilantro, chips

Steps:

For the poke: In a bowl, gently toss the tuna in the soy sauce, sesame oil and rice wine.
In a separate bowl, combine the mayonnaise, sriracha, ginger and lime juice.
Add the tobiko, cilantro, green onions and the spicy mayonnaise to the tuna; toss gently. Add salt to taste.
For the mango-avocado salsa: In a bowl, mix the avocado, mango, cucumber, chiles, lime juice, rice wine and sesame oil. Add salt and pepper to taste.
To serve: Put 1/4 cup salsa in small bowls and top with 1/2 cup poke. Garnish with sliced radishes, cilantro, lime or whatever. Use sturdy chips to dip with!