Poke Bowl

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Hi everyone! Seriously, long time no talk/update, but that is most definitely on me. I keep meaning to update this thing or post something, and every time I thought about it, something came up, or I forgot, or I’m not sure really. Well as life update, I moved back to the Bay area for work and started about a month ago. It’s been crazy readjusting to life here and to the prices of everything…. But one thing I noticed was that there were TON of poke bowl places…basically Chipotle for us Asian people. So, I saw that ahi tuna was on sale at the market and decided to try and make a bowl for myself. Most of these ingredients are completely optional and you can make it however you want. It ended up being a really filling and refreshing/somewhat light meal.

Ingredients:

  • Ahi tuna, cut into small cubes
  • 1/2 red onion, thinly sliced
  • green onion, finely chopped
  • Brown rice
  • Cilantro
  • Radishes, sliced
  • Cucumber, sliced
  • Avocado, sliced
  • Lettuce (I used spring mix)
  • Nori, cut into strips
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tsp chili paste (to taste)

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Directions:

  • Mix tuna, onion, green onion, soy sauce, sesame oil, and chili paste in a bowl and let sit in the refrigerator for ~1 hour
  • In a large bowl, arrange the brown rice, radishes, cucumbers, and avocados (or whatever ingredients you are using)
  • Put some of the poke into the bowl and sprinkle with chopped cilantro and nori strips
  • Enjoy a super easy and delicious meal!

 

Seared Tuna with Asian Vinaigrette Salad

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My uncle loves to go deep sea fishing, and recently went out for tuna. He caught some yellowtail and some yellowfin. Every time he goes I always ask for some, and this time, he delivered! Tuna is pretty expensive to buy, so getting it fresh for free is pretty awesome. I seared the tuna and served it over a salad with an asian vinaigrette. The salad was made from a spring mix and napa cabbage cut into strips like a slaw.

Ingredients

  • Tuna loin
  • Spring salad mix
  • Napa cabbage
  • Grape tomatoes
  • 1/2 red onion
  • 1/4 cup rice wine vinegar
  • 1/4 cup sugar
  • 1 tbsp soy sauce
  • 1/2 lime, juiced
  • 1 tsp grated ginger
  • Some chopped cilantro
  • 1/2 cup canola oil
  • 1 tbsp sesame oil
  • Salt and freshly ground pepper

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Directions for tuna and salad

  • Rinse the tuna and pat dry with paper towels
  • Grind black peppercorns onto a plate and roll the tuna loin in the pepper
  • Pour a little canola oil into a pan on high heat
  • Sear the tuna for a few seconds on each side, place on a plate and put it in the freezer for a few minutes to stop the cooking process
  • Cut the napa cabbage into strips, halve the tomatoes, and thinly slice the red onion

Directions for vinaigrette

  • Heat the vinegar in a small saucepan over medium heat, then mix the sugar in until it dissolves
  • Combine the oil, soy sauce, lime juice, sesame oil, ginger, and cilantro
  • Pour in the vinegar and sugar mix
  • Mix the dressing and chill in the refrigerator for ~20 minutes

Slice the tuna into ~ 1/4 inch slices and serve over the salad. This was my first time making an asian vinaigrette, and I really liked it. I was getting tired of balsamic dressings, so this was a nice alternative. The napa also added a different flavor and textural element which was nice. Overall, the salad was really good and I used the leftover dressing again the next day. And then there’s the tuna, which is always delicious. Hope you enjoy!

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Hawaiian Poke Salad with Wonton Chips

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So last week Jenn asks me if I have ever had Poke Salad. Being Asian and a sushi/sashimi lover, I thought that was a weird question, because of course I have. And my awesome reaction was “Yeah, hasn’t everyone?”. Apparently not….awkward… Anyways, she said she wanted to try it, and I told her to order it whenever she goes out again. But then we figured it would be better if I just made it and we put it up on here, so here it is.

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Ingredients

  • Ahi Tuna (1-2lbs)
  • 3 Green Onions chopped
  • 1 White/Red Onion julienned
  • 1/4 tsp Fresh Ginger grated
  • 1/2 cup Soy Sauce
  • 1 tsp Sesame Oil
  • Chili Flakes to taste
  • Wonton Skins (thick)

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Instructions

  • Cut the Ahi into small cubes (1/2 inch), put in bowl, and refrigerate for ~30 min
  • Mix the onions, green onions, ginger, soy sauce, sesame oil, and chili flakes in a bowl
  • Refrigerate the mix for ~30 min
  • Deep fry the wonton skins until crisp and golden brown
  • Take the 2 bowls out of the refrigerator and mix the tuna into the sauce
  • Serve with the fried wonton skins

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I topped it with a seaweed salad I got from a local Asian market for color.