Name: Ahi Tuna Poke
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds sashimi-grade ahi tuna, cut into 1/2-inch cubes; 1 teaspoon soy sauce; 1 teaspoon sesame oil; 2 teaspoons rice wine vinegar; 1 1/2 tablespoons Japanese mayonnaise; 1 tablespoon sriracha; 1/2 teaspoon grated ginger; Juice of 1 lime; 3 tablespoons tobiko (flying fish roe); 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped green onion; Salt; 1 avocado, cut into 1/2-inch cubes; 1 mango, cut into 1/2-inch dice; 1 cup cubed English cucumber (1/2-inch cubes); 2 Thai red chiles; Juice of 1 lime; 1 tablespoon rice wine; 1/2 teaspoon sesame oil; Salt and pepper; Serving suggestions: sliced radishes, lime wedges, chopped cilantro, chips

Directions

For the poke: In a bowl, gently toss the tuna in the soy sauce, sesame oil and rice wine.
In a separate bowl, combine the mayonnaise, sriracha, ginger and lime juice.
Add the tobiko, cilantro, green onions and the spicy mayonnaise to the tuna; toss gently. Add salt to taste.
For the mango-avocado salsa: In a bowl, mix the avocado, mango, cucumber, chiles, lime juice, rice wine and sesame oil. Add salt and pepper to taste.
To serve: Put 1/4 cup salsa in small bowls and top with 1/2 cup poke. Garnish with sliced radishes, cilantro, lime or whatever. Use sturdy chips to dip with!

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Ahi Tuna Poke

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