It’s hard to believe that summer is nearly over, and that my young chefs are headed back to school in just a few days! This summer has been a blast, and while most days were spent at the beach or in a pool, these guys have still carved out time to “play” in the kitchen.
The inspiration for tonight’s meal came after spending time with my brother and his beautiful fiancé in July. They prepared the most delicious Poke bowl with Ahi Tuna and Salmon! It was so fresh, and soooooo flavorful. Ever since then Chef Jess has had Poke on the brain. 🙂
The bottom line is that you’ve got to have fresh sushi grade Ahi to make Poke. So, here in Atlanta, the best place to get the freshest seafood is the Atlanta Farmer’s market.
The original recipe that Uncle Joey shared also called for pineapple, but she decided that this wasn’t the flavor profile she wanted the recipe to have. Instead, she opted for diced jalapeños and carrots so that the Ahi could be the star.
The tuna steaks were beautiful! Chef Jess took time to chop them into roughly equal sizes, and placed them in a bowl while she quickly whisked together the marinade. She allowed the tuna to marinade for about an hour in the fridge.
I seriously cannot put into words just how DELICIOUS the tuna tasted. To be honest….I could have simply eaten a bowl full of the Ahi itself. 🙂 But, the rice and veggies really helped to balance the dish (Not to mention…the tower looks really super beautiful. 😉
We’re pretty much a brown rice kind of family, so this is what she used to create the tower. However, you can use whatever rice your heart desires. ♥
Faith, Family, Food… In that order
Ahi Tuna Poke Tower
A classic Hawaiian dish made with fresh seafood.
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- 2 large sashimi grade Ahi tuna steaks (cut unto cubes)
- 1/2 cup chopped green onion
- 2 garlic cloves (finely chopped)
- 1 English cucumber (thinly sliced)
- 1/2 cup shredded carrots
- 1/4 cup low sodium soy sauce
- 1 TBSP rice wine vinegar
- 2 jalapeños (partially seeded and diced)
- 2 tsp grated ginger
- 3 TBSP sesame oil
- 2 avocados (chopped)
- 1 TBSP grated ginger
- 2 TBSP sesame seeds (both black and white)
- Room Temperature Cooked rice (Brown is our favorite)
- A sheet of seaweed paper cut into strips
- Rinse the Ahi and cut it into bite-sized cubes
- Rinse the green onions and chop them finely
- Mix soy sauce, ginger, garlic, sesame oil, vinegar, green onion and half the sesame seeds in a bowl.
- Add the tuna and mix well. Let it sit in the fridge for an hour for the flavors to mix.
To Assemble The Tower
- Place a layer of sliced cucumbers on a plate making a circular shape.
- Lightly grease a one-cup measuring cup with sesame oil.
- Fill it with rice and pack it down.
- Turn the measuring cup over on top of the cucumbers and gently remove the rice.
- Top the rice with some shredded carrots and green onions.
- Next, place a layer of chopped avocados.
- Top with a healthy serving of the marinated ahi.
- Garnish with black and white sesame seeds, jalepenos, and green onions.
- Add a few strips of seaweed
Together Three Chef http://togetherthreechef.com/
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