One of the Chap’s recent hobbies includes doing different tasks around the house while saying that we need more fish in our diet. In an effort to curtail this oddly timed mantra, and coupled with my love of all things raw tuna, I thought I’d try my hand at Poke Bowls this week.
I found this recipe from a Hawaiian gal’s blog, So Let’s Hang Out. The results certainly did not disappoint. The first night, I made rice bowls complete with carrots, spicy cucumbers, avocado, and a fried egg. But the following night was the business. The tuna had seranated (aka marinated) longer and we ate the rest over simple greens with an avocado. I highly reccommend the green route, but as you wish.
Spicy Tuna Poke
Adapted from: So Let’s Hang Out
- 1.5 pounds sashimi grade tuna, cut into 3/4″ pieces
- 1/2 of a small yellow onion, chopped
- 2 cloves of garlic, minced
- 1/4 cup of soy sauce
- 2 T. Siracha
- 1 T. sesame oil
- 1/3 c. chopped scallions
- sesame seeds for garnish
- rice or salad base as desired
- Toss everything together in a bowl.
- Garnish with sesame seeds.
- Serve immediately, or even better, allow to marinate overnight.
** Our bowl included: shredded carrots, Thai cucumbers, avocado, and a fried egg over Nishiki rice.
- 2 c., about one seedless cucumber, sliced very thinly
- 2 T. rice wine vinegar
- 1/2 tsp honey
- 1/2 tsp sesame seeds
- 1/4 tsp toasted sesame oil
- 1/8 tsp red pepper flakes
- 1/4 tsp salt
- Combine everything in a bowl.
- Serve immediately or allow to marinade. Both are great!
How easy is that for a healthy, fun dinner?