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 | |||
|---|---|---|---|
| Veggies | Fish | ||
| 1/4 cup | scallions, sliced | 1 lb | center cut tuna loin |
| 1 | cucumber, sliced | Staples | |
| 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 |
| Equipment | |
|---|---|
| 1 | bowl |
| 1 | rice maker |
| Directions | |
|---|---|
| Step | Action |
| 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) |
| 6 | Eat! |
Categories: Mains
