Dr. Clara’s Krazy Tuna Poke Appetizer
4-6 servingsdownload-2

Pokes are easy, fast, healthy, and delicious. It’s a home cook’s life saver and dream.

This appetizer can be served on its own, or on an endive, tortilla or Maui chips. It can also be a lettuce wrap. The possibilities are endless.
You can also substitute tuna with other sushi grade fish, or use cooked shrimp, boiled or grilled octopus, eggs, or mushrooms. It can easily become vegetarian/vegan by using tofu and/or edamame as your protein, or just by adding more veggies like baby spinach, bokchoy, or mix greens. It can also become a full meal simply by putting the poke over steam rice of your choice, mix greens, and miso soup with condiments such as marinated ginger. We also like to serve this with cold or hot sake. Oh yeah!

Ingredients:

  • 12 ounces raw sashimi-grade tuna; preferably wild caught & sustainable-
    cut into 1/2-inch cubes.
  • 3 ounces onion, red onion, cut into 1/4-inch dice
  • 1 scallion, thinly sliced
  • 1 teaspoon white or black sesame seeds, or a mix
  • 4 teaspoons soy sauce or tamari
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon organic sugar or honey
  • Slices or chunks of avocado
  • Sprouts of any kind. We like the ones with the yellow head.
  • Shredded toasted nori
  • Steamed rice, white or brown (for a full meal.)
  • Pinch of garlic/ginger; using microplane (optional)
  • Two radishes thinly sliced
  • One cucumber thinly sliced
  • One endive
  • Handful of Maui or tortilla chips
  • Mixed baby greens (baby spinach, kale, arugula, etc)
  • Dash of hot sauce or your choice. We prefer sambal. (Optional).
  • Zest of lime/juice (optional)

Optional Possible Toppings:

Marinated ginger
Kimchi
Tofu
Furikake or fukujinsuke (Japanese marinated radish)
Macadamia nuts (unsalted) or other nuts
Edamame
Masago (fish roe)
Togorashi

Directions
Marinade:

In a bowl, add onion, scallions, sesame seeds, tamari/soy sauce, sesame oil, sesame seeds, sugar, and hot sauce (optional). Stir. Give it a taste and adjust to your liking. Then add the tuna, avocado and mix gently.

Place the bowl in the refrigerator for 30 minutes or if you’re in a hurry, let it marinate for 5 minutes at room temperature. Top it with toasted nori, cucumber, radishes, and sprouts.
You can serve this as is or place a spoonful on endive, Maui chips, tortilla chips, or on a bed of greens.

For a full meal poke bowl:
In a serving bowl, place your choice of hot rice. Drizzle a tablespoon of sesame oil and a spoonful of the marinade. Top with mixed greens and poke, (leave out the poke if vegetarian) and top it with cucumber, radishes, avocado, and sprouts, and toppings of your choice.Serve with a side of miso soup and sake.

Recipe courtesy of Dr. Clara Young