Description
I LOVE and respect traditional poke, and this is not that. My recipe here is absolutely inspired by it but in no way authentic, traditional, or trying to be. The traditional methods and recipes are incredible, and given the opportunity I highly encourage you to try them.
This is a colorful compilation of flavors and textures made with delicious chopped sushi grade ahi tuna – an excellent date night in idea with minimal cooking!
Scale
Ingredients
- 1 pound of sashimi grade ahi, chopped into small cubes
- 1–2 mangos, chopped into small cubes (depending on how big they are, and how sweet you like the poke)
- 1/2 cup Persian or English cucumbers – with the seeds removed, small dice
- 1/4 cup sliced sweet onion (optional, Nick despises this, but I love it so I add it to my plate)
- 1–2 Serrano or jalapeno peppers, seeded and minced (depending how hot they are)
- 3 cups of mixed greens
Ahi Dressing:
- 1/3 cup coconut aminos
- 1 tsp fish sauce
- 1 tsp sesame oil
- 3 green onions – white parts, finely chopped
- 1 small clove of garlic, minced
- 1/2” knob of ginger, minced or grated
Optional, but very encouraged garnish:
- 1 Tbsp sesame seeds
- 1 Pinch of red chili flakes (optional)
- 2 tsp furikake (optional garnish made of sea salt, seaweed, sesame seeds)
- 1–2 tbsp macadamia nuts, chopped
- Avocado, sliced
- Sea salt to taste
- Seaweed sheets for picking up the fish
Instructions
- CUT the ahi into 3/4 inch cubes, against the grain. *Often times there is white streaks in the fish which is connective tissue and very chewy. When selecting your tuna keep this in mind.
- ADD the ahi and the mango, cucumber, onion, serrano peppers to a large bowl
- WHISK together the dressing ingredients
- FOLD the dressing into the ahi mixture gently
- POUR the ahi mixture over a bed of mixed greens
- ADD garnishes to your preferences
