Mike's Spicy Ahi Poke & Sashimi

Name: Mike's Spicy Ahi Poke & Sashimi
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 (1 lb) Sashimi Grade Yellowfin Tuna Slab [halved]; 1/4 Cup Purple Onions [fine minced]; 1/4 Cup Green Onions [chopped + reserves for garnish]; 1 Dash Sesame Oil; 1/4 Cup Cucumbers [fine chop]; 1 tbs Garlic Chili Siracha Sauce; 1 tbs Fresh Parsley; 1/4 tsp Lemon Zest [optional]; 1 tbs Soy Sauce [+ reserves for serving]; 1 tsp Sesame Seeds [+ reserves for garnish]; 2 tbs Jalapeño [fine chop - garnish for both dishes]; as needed Shredded Diakon Radishes [garnish]; as needed Pickled Ginger; 1 tbs Fresh Parsley [+ reserves for garnish]; 1 Very Sharp Knife; as needed Frozen Cocktail Glasses

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Fusion at its finest folks! Fresh, chilly and always delicious! If you'd like to turn this dish into a meal - serve with Egg Drop or Hot and Sour Soup.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Fusion at its finest folks! Fresh, chilly and always delicious! If you'd like to turn this dish into a meal - serve with Egg Drop or Hot and Sour Soup.

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Ingredients

10 mins

2 servings

1 (1 lb)Sashimi Grade Yellowfin Tuna Slab [halved]
1/4 CupPurple Onions [fine minced]
1/4 CupGreen Onions [chopped + reserves for garnish]
1 DashSesame Oil
1/4 CupCucumbers [fine chop]
1 tbsGarlic Chili Siracha Sauce
1 tbsFresh Parsley
1/4 tspLemon Zest [optional]
1 tbsSoy Sauce [+ reserves for serving]
1 tspSesame Seeds [+ reserves for garnish]
2 tbsJalapeño [fine chop - garnish for both dishes]
as neededShredded Diakon Radishes [garnish]
as neededPickled Ginger
1 tbsFresh Parsley [+ reserves for garnish]
1Very Sharp Knife
as neededFrozen Cocktail Glasses

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Steps

10 mins

1

Here's what you'll need. Only half of tuna slab shown.
2

Open tuna and rinse under cold water.
3

Place tuna on thick paper towels to dry.
4

Wrap tuna in paper towels and place in the coldest part of your fridge for 10 minutes. 40° is a perfect temperature for raw fish.
5

Fine chop your vegetables. Shread your diakon radish garnish.
6

Cut your tuna in half. Half will be used for your salad - half for your sashimi. Place your other half back in the fridge. Definitely use a very sharp knife. Don't saw it. Just allow the knife to glide through your fish.
7

With a very sharp knife, slice tuna into 1/2" cubes. Work fast as so bacteria doesn't form on your tuna. Place in a non-metalic bowl.
8

Add all of your vegetables and seasonings not listed as garnishments. Fold in gently. You don't want to bruise your tuna!
9

Place Ahi Poke in glasses and garnish with green onions, jalapeños, sesame seeds and parsley. Refrigerate quickly.
10

Pull your other 1/2 tuna. Cut into 1/2" squares. Refrigerate immediately until ready to plate.
11

Plate your diakon radishes and place your sashimi on top. Sprinkle radishes with rice wine vinager if you'd like. Garnish plate with jalapeños and chopped parsley. Serve with pickled ginger, Wasabi and Soy Sauce.

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MMOBRIEN @cook_2891564

on December 22, 2015 23:09

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!