bits and pieces

Thursday, March 10, 2011

light and fresh ahi poke

oh so pretty ahi, and my trusty bowl o' marinade.
REJOICE REJOICE! The grocery store had fresh ahi tuna in again AND it came complete with an ocean-wise sticker which means it's sustainable! Which makes me happy!  It means I can make ahi tuna without guilt! Jubilation!

Ahi tuna is probably one of my favouirte things ever and being able to make it without worrying about  sustainability.

The lovely boyfriend was in a bit of a meat coma after eating dinner ribs, breakfast ribs, and possibly lunch ribs so on Friday night we had a seafood feast with skewers of ginger lime shrimp, red curried scallops and ahi tuna poke. Fresh fish fiesta for all!

If you recall, ahi tuna is one of my favourite things in the whole world, and tuna poke is something I ate by the tonne while in Hawaii. This was going to be a good night.  I served the poke on a bed of lettuce, and the scallops and shrimps on a bed of pineapple salsa (see: mango salsa recipe, and just substitute pineapple for mango). As always, when buying fish it should not smell very fishy. If your fish is overwhelmingly fish-y, it is almost certainly bad.

This is more of a basic recipe for poke - traditional poke has seaweed in it (I believe), and I sadly didn't have any. Like many recipes, this is simple a jumping off point! But seriously, if you're down with tuna sashimi, and you feel like something light and refreshing that makes you feel like your body is actually thrilled to be consuming it vs. happy to eat more and more butter, this is a snack/meal/salad/pupu (Hawaiian for appetizer!) for you! The tuna is light and buttery and silky smooth, and the dressing is light and sparkling. While I'm not sure how a dressing might be sparkling, take my word for it and try it.

1 ahi 'steak'
about 2 tbsp of minced onion
1/4 cup of green onion, finely chopped
1/4 cup of soy sauce
2 tbsp sesame oil
1 tsp red chile flakes
tiny pinch of salt
grate of pepper
splash of lime juice + a pinch of lime zest (optional)
1 tsp fresh ginger, grated/minced/pressed (optional)
1 tsp sesame seeds (optional)

***  The less traditional ingredients are denoted as optional. I almost always use a little bit of ginger and lime, but the sesame seeds are truly optional (although a pinch of white + black sesame seeds makes for a pretty presentation!)

other things you will need:
a bowl
about 1-2 hours to let it marinate
a cheese grater/zester (for lime zesting + ginger grating)
a sharp non-serrated knife. 

This is just really easy:
  1. combine your onion, green onion, soy sauce, sesame oil, chile flakes, and s + p (and ginger/sesame seeds/lime- definitely have a little ginger + lime baby!) into a non-reactive bowl. 
  2. Slice your ahi into nice 1/2 inch chunks/cubes/whatever. Add to your marinade, and toss to coat. Allow to chill 1-2 hours in your fridge. 
  3. ahi poke before going in the fridge!
  4. Remove and serve ahi over a bed of lettuce. Eat with chopsticks so you feel fancy and enjoy! 

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