An easy appetizer that wows (recipe)
Tribune Food Columnist
Let’s face it: we all want to find that recipe that doesn’t take a lot of prep, tastes great and is healthy to boot. Lucky for you, I’ve found it. Ahi tuna poke is one of my go-to recipes because it’s such a simple dish — and only requires a handful of ingredients.
Even better, there are so many variations of poke, so you can customize it. Some people add in Sriracha for some heat, a little mayonnaise for creaminess or even seaweed for another texture; but personally I prefer this simple version.
Get creative and do what you like best. Serve it with chips as an appetizer or on rice for a meal — it’s that versatile. The most important part of a poke recipe is the fish. You will want to purchase a high-quality, sashimi-grade ahi tuna steak. The most consistent place in South Lake Tahoe to get ahi is at Overland Meat Co. They have the freshest and most quality ahi I’ve found out here.
AHI TUNA POKE
Makes two to four servings.
½ pound raw sashimi grade ahi tuna
1 ½ tablespoons soy sauce
1 tablespoon green onions, chopped
1 teaspoon sesame seeds
1 teaspoon sesame oil
Directions: Cut the ahi tuna into half-inch cubes. Add tuna, green onions, sesame seeds, soy sauce and sesame oil to bowl. Gently fold to combine. Taste and adjust with more soy sauce, sesame oil. Let sit five minutes at room temperature, then serve.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.