Ahi Tuna Poke Raw Bowl
Executive chef Lewis Butler of the Center Club Orange County in Costa Mesa, Calif., serves this power bowl of nutritious, cooling, and delicious poke, a customizable Hawaiian-born street food that has taken off nationwide. Poke is pronounced poh-key and means “to cut.”
3 pounds fresh ahi tuna, center cut
1 cup Tuna Marinade (recipe follows)
3 tablespoons sesame seeds, toasted
salt and freshly ground pepper
3 cups sushi rice, steamed
2 carrots, grated or julienned
3 watermelon radishes, thinly sliced
2 large avocados, diced
3 green onions, chopped
1 cup cashews, chopped and toasted
Dice the chilled tuna into 1-inch cubes and place in a medium bowl. Add enough Tuna Marinade to coat all the tuna pieces thoroughly. Sprinkle the sesame seeds over the tuna and season to taste with the salt and pepper.
Add freshly steamed rice (about 1/2 cup per person) on the bottom of each bowl. Scoop the tuna to one side of the bowl, covering about half of the bowl. Then add the grated carrots to one side and the watermelon radishes to the other side. Place the diced avocado in the middle and sprinkle with green onions.
Drizzle Tuna Marinade around each bowl and sprinkle the cashews on top. Serve immediately.
Yield: 6 servings
1 cup soy sauce
1/2 cup sweet soy
1/4 cup sesame oil
1/4 cup olive oil
1 tablespoon rice wine vinegar
1 tablespoon Sriracha sauce
1 tablespoon fresh ginger, minced
4 green onions, chopped
In a medium bowl, stir together all ingredients. Store leftover marinade in a jar and refrigerate. Shake well before using.
CHEF’S TIP: “Always use the freshest, highest grade tuna available. It should be deep red to pink, shiny, and smell faintly of the sea.” — Executive chef Lewis Butler, Center Club Orange County, Costa Mesa, Calif.