Ahi tuna mango Poke

Poke is a traditional dish from Hawaiian cuisine, it got popular in the mainland about 15 years ago and it has expanded throughout the world in the last few years becoming a very popular and delicious dish. It can be eaten as an appetizer or a main course. 

I absolutely have a thing for poke. It is a dish that mixes flavors and techniques from different origins, where the tropical and exotic meets with old Asian influences. Creating so many new alternatives, balancing very well the elements of a healthy meal.

This poke is fresh and it has a bit more of a sweet/spicy kick, lovely for hot summers, with vibrant bright colors making it very attractive to the eye, simple plating and easy to enjoy!

Yields1 Serving

 6 oz Yellow fin tuna steak
 ¼ cup Diced mango
 2 tbsp Chopped green onions
 1 tbsp Sesame oil
 2 tbsp Ponzu sauce
 ½ tsp Grated fresh ginger
 1 pinch Chilli powder
 1 dash Soy sauce
 1 tbsp Sesame seeds
 1 cup Steamed jasmine rice

1

With a sharp knife, chop the tuna into ½ inch dices and place in a bowl.

2

Add mango, green onions, sesame oil, grated ginger, ponzu sauce, chili powder and a splash of soy sauce and mix well.

3

In a small round mold place the tuna mix in the button half and add the jasmine rice on top half. Press firmly to make sure ingredients won't fall apart.

4

Flip over a serving dish and gently retreat the mold out. Sprinkle sesame seeds and decorate with some green onion cut in julienne.

Drink pairing: Lemonade and peppermint

Music pairing: Somewhere over the rainbow- Israel IZ Kamakawiwo'ole

Ingredients

 6 oz Yellow fin tuna steak
 ¼ cup Diced mango
 2 tbsp Chopped green onions
 1 tbsp Sesame oil
 2 tbsp Ponzu sauce
 ½ tsp Grated fresh ginger
 1 pinch Chilli powder
 1 dash Soy sauce
 1 tbsp Sesame seeds
 1 cup Steamed jasmine rice

Directions

1

With a sharp knife, chop the tuna into ½ inch dices and place in a bowl.

2

Add mango, green onions, sesame oil, grated ginger, ponzu sauce, chili powder and a splash of soy sauce and mix well.

3

In a small round mold place the tuna mix in the button half and add the jasmine rice on top half. Press firmly to make sure ingredients won't fall apart.

4

Flip over a serving dish and gently retreat the mold out. Sprinkle sesame seeds and decorate with some green onion cut in julienne.

Ahi tuna mango Poke
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