Spicy Tuna Poke

Spicy Tuna Poke

by | Appetizers, Fish

tuna-poke-main

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

Panko Crusted Tuna

Panko Crusted Tuna

by | Fish

Panic Crusted Tuna

I like to have tuna only once every couple of weeks, as it can contain high amounts of mercury, which can’t be good for anyone! But I truly love the texture, flavor and consistency of tuna, especially with a nice crispy exterior. I marinated the tuna in a bit of Ponzu Sauce for about an hour, then dredged them in Panko bread crumbs. There are two varieties of panko: white panko, which is made from white bread without any crust, and tan panko, which is made from the entire loaf. The bread is processed into large flakes, rather than crumbs, and then dried. Panko has a light, airy, and delicate texture that helps it crisp as it cooks. You can press the tuna steaks into the breadcrumbs, covering all sides, then briefly sear in a pan of sesame and canola oil until the Panko browns. Quickly sear each side, but make sure not to cook through if you are a fan of medium to rare tuna like me. You can serve this with crunchy fried battered onions. I also drizzled some of my sauce from my asian slaw on top of the fish to add a little flavor. In this dish I served it with Sushi Rice and sautéed french green beans and garlic.

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