Cashmere Apron

ahi poke


The trick to this recipe is to buy sashimi grade tuna

I went out on a limb with this recipe because I don’t eat fish myself (that’s Christi talking, not Terry). The recipe sounded so yummy (if I did like fish) so I thought to myself, “Why not give it a shot?” I went online to read other ahi poke recipes and the most frequent advice I found was to buy sashimi grade tuna. I went to our local fish market, followed the instructions to this recipe and in about 15 minutes witnessed two grown men alongside my 14-year-old daughter fight over who was going to get the last bite! Yay, a successful fish experience from a non-fish eater!  They all three said to post this on our blog so here it is….

This recipe makes 4 servings
3/4 pound sashimi grade tuna steak, diced small
1/2 cup cucumber, peeled, seeded and small dice
1 avocado, peeled, pitted and small dice
1/4 cup fresh chopped green onion
1 1/2 tsp red pepper flakes
1 Tb toasted sesame seeds
1 1/2 tsp fresh lemon juice
2 tsp sesame oil
1/2 cup soy sauce

In a medium bowl combine the tuna, cucumber, avocado, green onions, red pepper flakes and toasted sesame seeds. Pour in the lemon juice, sesame oil and soy sauce and stir carefully to blend so not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in refrigerator for 15 minutes but no longer because the fish will begin to cook and the freshness of the fish will be lost.

Once chilled, remove the bowl from the ice and plate the poke. Serve with toasted bread, your favorite crackers or tortilla chips.


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