I was gifted with a beautiful big piece of super fresh Yellowfin Tuna today. I rarely ever cook beautiful tuna, it seems to be a let down from delicious, raw tuna. So, I looked at a couple of different poke recipes, and picked this and that, and came up with my own. It was fantastic!
INGREDIENTS: 1 lb. Sushi Grade Ahi Tuna; 6 Thin Scallions, finely sliced, white and tender green parts only; 2 tbsp. Soy Sauce; 1 tsp. Sesame Oil; 1 Tbsp. Sesame Seeds, 1 tsp. Rice Wine Vinegar; 1 tsp. Fresh Ginger, grated; 1/4 Jalapeno pepper, finely diced; 1 tsp. Key Lime Juice. Note: You can also add some avocado, or serve in avocado halves, but I skipped that part, because I didn’t have a ripe, gigantic Florida avocado today.
Keep tuna in the refrigerator until the sauce is complete. Make the sauce. Combine the sliced scallions, soy sauce, sesame oil, rice wine vinegar, ginger, chopped jalapeno, and lime juice in a small bowl). In a small fry pan, toast the sesame seeds until they are a light to medium brown. Be careful, they go from just toasted perfectly to burnt in five seconds. When they’re done, pour immediately into the liquid in the bowl. Sizzle city! Set aside. Take the tuna out of the fridge, and dice with a super sharp knife into 1/2″ cubes. Place in a bowl, and pour over the poke sauce. Stir carefully to combine. Give the poke tuna about five minutes in the freezer to get super cold.
Serve on individual pieces of bib lettuce, crackers, or (like me) with a pair of chopsticks. Share if you can bear it. Otherwise, eat it all yourself!