
•Poke
•Amazing and Addictive, my favorite way to eat fresh tuna
Ingredients:
• 1.5 - 2 lb sashimi grade ahi tuna
•¼ cup shoyu (alternatively you can use soy sauce)
•¼ red onion sliced very thin
•½ tsp freshly grated ginger
•3 green onions also sliced very thin
•1 ½ tsp sesame oil
•½ tsp crush red pepper
•1-2 tsp sriracha
•sea salt to taste
•2 tsp toasted sesame seeds
•¾ - 1 cup cilantro
Wonton Crisps:
•Pack of wonton skins (I prefer thin)
•Coconut oil
•Sea salt to taste
•
Preparation:
•First, we want to prepare the tuna so that it can chill in the fridge. Using a very sharp knife, make smooth, clean cuts to make 1/2″ chunks of tuna. Cover the bowl of diced tuna and place in the fridge.
•Prepare the marinade: Use a paring knife to peel the skin off about 1″ of fresh ginger. Grate ½ tsp of ginger and place aside.
•Chop 3 green onions on the bias. Thinly slice ¼ of an onion. Reserve some of the green onion for garnish.
•In a bowl, whisk together the shoyu or soy sauce, sesame oil, green onion, red onion, grated ginger, red pepper, and sriracha.
•I like to add ½ of the cilantro into this marinade, since it becomes saturated and very dark once incorporated. I toss the other ½ of the cilantro into the poke later to keep the bright green color. Up to you!
•Take the chilled tuna out of the refrigerator and carefully pour the marinade over the tuna, using a spoon to gently toss the poke. Add in the second ½ of the cilantro and toss to incorporate.
•That’s basically it for the poke! Seriously so easy! Garnish with green onion and toasted sesame seeds. Throw it back in the fridge while you make fresh wonton crisps!!
•For the Wonton Crisps: Take out your desired amount of wrappers and run a knife thru the stack diagonally so that your crisps are triangle-shaped. Prepare a paper bag or stack of paper towels for draining.
•In a skillet over medium-high heat, heat about 1″ of coconut oil. To test the oil, run water from the faucet over your hand and spritz the water at the oil. It should start to sizzle and pop. When the oil is ready, drop a few wonton wrapper triangles into the oil. They will fry very quickly - turn them so that they brown evenly.
•Promptly remove them from the oil once they are bubbly and brown. Drain them on paper and sprinkle with sea salt while they’re still hot.
•Spoon some chilled Poke on a chip and enjoy.
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