Tuna Poke Recipe 395

Steps:

• Carefully cut the tuna, against the grain, into thick planks of 3/4 inch, and then into 3/4-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
• Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
• Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.

Steps:

• Whisk together the white soy sauce, sesame oil, rice wine vinegar, and yuzu juice in a medium bowl.
• Add the scallions and macadamia nuts, followed by the tuna, and fold together. Marinate for 15 minutes at room temperature before serving.

Steps:

• Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and 1/2 teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.

Steps:

• Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
• Serve with avocado and fresh lime wedges.

Steps:

• Combine soy sauce, mirin, sesame seeds, shallot, garlic, ginger, sesame oil, red pepper flakes, and sriracha sauce in a medium bowl. Whisk well. Add tuna and avocado; stir gently to coat with marinade.

Steps:

• Cube your tuna and dry it with a clean towel or paper towel. You don't want lots of water on your fish when you're about to make poke because you don't want the water to dilute the flavor of your seasonings and sauces. Once it's drained, put it in a mixing bowl and prepare your other ingredients.
• Finely chop your green onions. You don't want huge pieces of green onions because it's inconvenient to eat and gets in the way of the smooth and cool consistency of this dish. Next, cut your onions so that they're long, and not diced. You can dice them, but I think it adds more to the dish to chop the onions in a different shape than your green onions and tuna. Think about it, the tuna is cubed, the green onions are sorta cubed shaped, so why do you have to also put onions in that are cubed? Make this dish interesting visually and tastefully with julienned onions.
• Combine your soy sauce, sesame oil and chili flakes into the bowl. Fold until well mixed. Since you're already adding soy sauce, you don't need to add a lot of Hawaiian Salt. Then garnish with whatever else you have (sesame seeds, seaweed, kukui nuts, etc.).