Funny how some dishes just seem so intimidating. There are tons of delicious concoctions I've enjoyed at restaurants near and far that I've wanted so badly to recreate. But many of these delectable creations I've quickly written off. Too time consuming. Too expensive. Too many exotic ingredients. Simply put, impossible to recreate.
I think I tend to over think things. Instead of letting my precise palate do the work for me, I let my mind wander and then, the mysterious recipe inevitably becomes Iron Chef advanced. It's a constant game I play with my tastebuds and culinary confidence. I mean I'm about as self-assured as any home cook but I also really, really hate taking a risk with expensive ingredients and multiple hours of my time. There's nothing worse than letting a meal sit in the fridge for a week because it just wasn't emulated correctly.
Ahi Tuna Poke has forever been a dish that frightens yours truly. Silly, silly me. It's without question one of the easiest and tastiest meals I've ever made. It's also ridiculously healthy, refreshing, and melt in your mouth, delightful. I can't believe it's taken me this long to make the silky, smooth, and savory candy. I say "candy" because to me, sashimi-grade Ahi Tuna is better than any sweet and sour gummy or rich and melty piece of chocolate. Savory always wins. Especially when it's Ahi Tuna or avocado we're talking about...
It's been almost three years since Chris and I vacationed in Hawaii. But I still vividly recall the Poke I devoured on the island of Oahu. Paired with avocado and tossed in a soy and scallion marinade, it was a simple pleasure that knocked me off my feet. Today, I bring to you a close match to that Tuna Poke I enjoyed in Hawaii. With just a little but of recipe research, I was inspired and I made it my own. Just as I always do...
Ahi Tuna and Avocado Poke
1 pound sashimi-grade Ahi Tuna steak
1-2 ripe Haas avocados (depending how large the avocados are. I used equal parts avocado and tuna)
1/3 cup soy sauce
1/4 cup scallion (green and white parts), chopped
2 garlic cloves, minced
2 teaspoons freshly grated ginger root
2 teaspoons sesame seeds
1 teaspoon sesame oil
1 teaspoon Sriracha
1) Pat your tuna steak dry with a paper towel. Then, place on a cutting board and using a very sharp and large knife, cut 1-inch sections, going against the grain. When you've finished cutting the entire steak going against the grain, begin cutting the long strips in the opposite direction so that you have 1 inch "cubes." Before you just start cutting away, have a diagram in your head for where you'll want to make the cuts so that you end up with nice 1-inch "cubes" of tuna.
2) Cut open your avocado(s). Remove the seed and then using a soup-size spoon, carefully spoon out the avocado halves. Turn them pit side down and with the knife, cut 1-inch wedges going length-wise. Then, cut in the opposite direction to make "cubes." Place the avocado and tuna in a medium mixing bowl.
3) In a small mixing bowl, whisk together the soy sauce, grated ginger, garlic, sesame oil, scallion, and Sriracha. Do a quick taste-test to make sure you're happy with the heat and saltiness. Note: Poke shouldn't be too spicy. Sriracha isn't a standard ingredient though many recipes call for red chili flakes. I just like the taste of Sriracha.
4) Pour the soy-ginger sauce on top of the chopped tuna and avocado. Carefully toss so that it's all coated in sauce. Cover and refrigerate for 20 minutes.
5) Remove from fridge and sprinkle with sesame seeds.
6) Serve and Enjoy! Throw on top of white rice, in a wonton taco shell, or on a lettuce wrap. Or just enjoy it on its own!