TGIF, friends! As promised, I’m sharing a new recipe with an Asian flair, called Ahi Tuna Poke Raw Bowl. If you don’t like raw tuna, don’t stop reading just yet! Trust me, it’s GOOD!
My husband, Brad, loves trying new recipes as much as I, so when he found this recipe last week, we were dying to try it! It has so many yummy flavors and textures but the key is finding sushi-grade tuna. We ended up buying ours from our local Japanese Restaurant. We’ve started doing this because tuna at the grocery store doesn’t look quite as good. Be sure to ask if the tuna is “sushi-grade” before you buy. If you can’t find it at a seafood market or store, check with your local Japanese restaurant and ask for several orders of sashimi tuna. Without further ado, here’s the recipe!
AHI TUNA POKE RAW BOWL ( Recipe by: Executive Chef Lewis Butler of the Center Club Orange County, CA.) Footnote “poke” means to cut and is pronounced “poh-key” as in Gumby and Pokey. Just so you know!
- 3 lbs fresh ahi tuna, center cut
- 1 cup tuna marinade (recipe follows)
- 3 Tablespoons sesame seeds, salt and fresh ground pepper
- 3 cups sushi rice, steamed (or we used brown rice and it was fine)
- 2 carrots, grated or Julienne
- 3 watermelon radishes, thinly sliced (we used regular radishes)
- 2 large avocados, diced
- 3 green onions, chopped
- 1 cup cashew, chopped and toasted
- Dice the chilled tuna into 1-inch cubes and place in a medium bowl.
- Add enough Tuna Marinade to coat all the tuna pieces throughly.
- sprinkle sesame seeds over the tuna and season to taste with salt and pepper
- Add freshly cooked rice (about ½ cup per person) on the bottom of each bowl.
- Scoop the tuna to one side of the bowl covering about half of the bowl
- Then add the grated carrots to one side and the watermelon radishes to the other side.
- Place the diced avocado in the middle and sprinkle with green onions.
- Drizzle Tuna Marinade around each bowl and sprinkle with cashews on top.
- Serve immediately and Enjoy! Yield: 6 servings.
- 1 cup soy sauce
- ½ cup sweet soy
- ¼ cup sesame oil
- ¼ cup olive oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon Sriracha sauce
- 1 tablespoon fresh ginger, minced
- 4 green onions, chopped
Instructions for marinade:
- In a medium bowl, stir together all ingredients.
- Store leftover marinade in a jar and refrigerate. Shake well before using.
Brad and I really enjoyed this dish! He found it in our Private Club Magazine. This is a picture by them of the recipe.
Ours looked a little different. Probably because we couldn’t find the watermelon radishes, but it was still quite crunchy and tasty! Let me know if you try it and what you think! I hope you have a lovely weekend! Thanks for stopping by! xoxo Dell