Spicy Tuna Poke

Spicy Tuna Poke

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I love being in the kitchen with my son! He is able to identify missing ingredients, textures and even color in a dish. We made this Spicy Tuna Poke together, taking inspiration from several recipes on the internet, and made our own alterations in order to improve taste and texture, customizing it to our (his) liking. 😉

Tuna Poke Ingredients: 

  • ½ lb diced ahi or maguro
  • 3 tb minced red or sweet onion
  • 2 tb tobiko (flying fish roe) plus more for use as a topping
  • ⅓ cup mayo (Hellmans or Best Foods)
  • 1 tb sugar or honey (for paleo)
  • 2 tb shoyu
  • 3 tb Sriracha (or more to taste)
  • 1 diced red chili-pepper (optional)
  • 1 tb sesame oil
  • 2 stalks scallions minced – green parts only
  • 1 large pealed and julienned cucumber

Directions for tuna:

– Combine mayo, sugar shoyu, and Sriracha
– Gently mix together tuna, onions, chillies and green onions
– Add mayo mixture and tobiko, mix gently
– Add sesame oil, taste an adjust flavoring

As you can tell, I had some fun with my food and plated on a bed of finely diced cucumber. I used a Spam musubi mold to get the shape.

Sushi rice cakes

  • 1 cup cooked sushi rice
  • 1 cup organic canola oil

Use round or square mold to create 1-½” thick layer of rice. Place oil in small sauce pan heat on high. Place molded cooked rice, into oil with a slotted spoon. Cook approximately 2 minutes, then turn over to cook other side. Should be a little browned on both sides, and crunchy. Place cucumber on a plate, add the crunchy rice patty and add the Spicy Tuna Poke. Top with 1 tsp of tobiko. Add a few slices of green onion and Voilá. Some other options are to add some diced avocado and cucumber into the tuna mixture. Be sure to mix gently as you do not want to squish the avocados. tuna-poke-2

tuna mixed-ingredients2 mixed-ingredients

Zucchini hummus with a kick

Zucchini hummus with a kick

Zucchini hummus

I have always loved hummus, but sometimes the chick peas or garbanzo beans can get a bit filling. So I looked around to see what else would pair well with tahini and found a great zucchini recipe. I have made some alterations to the one I found, as I thought it needed more tahini, added parsley and less cumin. So here are the ingredients:

  • 3 medium zucchinis
  • ⅓ cup chopped parsley leaves
  • 1- 16 oz. jar of tahini (I prefer organic)
  • ½ cup of lemon juice
  • ¼ cup EVOO (extra virgin olive oil)
  • 2 cloves of garlic
  • 2 ½ tsp of salt
  • 1/2 tsp of cumin
  • ¼ tsp of cayenne pepper or add to taste

In a food processor with an “S-blade”, blend the zucchini, parsley, tahini, lemon juice, olive oil, garlic, salt, and cumin until smooth and creamy. Add in the cayenne slowly and taste to make sure it meats your preferred level of heat. Store in a container in the refrigerator for up to 1 week. This can be served with crackers or carrots sticks. Also great as a spread on a grilled chicken sandwich.

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