Poke is all the rage these days. Bowls reign supreme. And deservedly so.
Tuna + soy + sesame = bliss.
This is a simple very simple poke, you can do more, you could get away with a little less. If you want some spice, sub some of the sesame oil with chili oil.
Serves a hungry 2 or a modest 4
|Mise en Place|
|1/4 cup||scallions, sliced||1 lb||center cut tuna loin|
|1-2||carrots sliced||2 tbs||macadamia nuts, chopped|
|1 small piece||diakon radish, cut into sticks||1 tsp||seasame seeds|
|1||avocado, sliced||3 tbs||soy sauce|
|1 cup||rice||1 tbs||toasted seasame oil|
|1||cook your rice|
|2||Slice the tuna into 1/2 in cubes. Make sure to cut against the grain, and to avoid nasty sinewy parts.|
|3||Fold soy, sesame, sesame seeds, scallions, and nuts into tuna. It will seem saucy, that is good. Stash in fridge|
|4||Let rice cool a bit, till its warm. Then put into bowls.|
|5||Spoon tuna onto bowls, and then arrange veggies. Take the extra sauce from the tuna and spoon over poke (this will season the rice)|
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