Ahi Poke with Coconut Ginger Rice and Crispy Shallots

This came about on a night that I really wanted Tuna Tartare but did not want to pay and arm and a leg for it. Central Market (where I buy my fish almost exclusively because I like it better than Whole Paycheck) had some gorgeous tuna so I got a little bit and smiled at the price tag. A big, whole hunk of tuna all for me and all for under the normal $13 price tag. I mixed it pretty much with stuff I had at home with the addition of avocado and green onion for the poke. I love coconut-ginger rice (like I will eat it with eel sauce and call it breakfast), so I usually make extra - it is great if you have a stomach ache as well (ginger ale/ginger ...get it?)

Add everything to taste and enjoy! Oh also, when I say eel sauce, Sometimes I mean actual eel sauce and sometimes I mean something with a Japanese name that I buy at Asahi (I purchase both at my Japanese store). I am not sure of the name but it is like a thick soy/eel sauce. Also great to marinate beef in if you can find it!

Ahi Poke with Coconut Ginger Rice (for one)

• Quarter pound of fresh blue/yellow/big eye tuna from Central Market (alternate fish Naigari)
• Avocado – diced
• Green onions – large dice
• Sesame seeds – black or white – to taste (I use about two tablespoons)
• Sesame seed oil (can sub hot chile oil or olive oil if preferred)
• Sriracha – to taste – I use about a tablespoon and a half
• Soy sauce – to taste about a tablespoon
• Fresh Lime juice – to taste – I normally use half a lime
• Eel sauce – optional but if not using you may need more soy
• Ginger Lime marinade/sauce – to taste



Thick Eel/Soy Sauce

• Salt and pepper

RICE

• 1 half cup basmati rice
• Coconut Milk – Lite or Regular
• Ginger People Minced Ginger or sliced fresh ginger
• Pinch of Salt

Cook the rice in half water/half coconut milk – once nearly done add in minced ginger (I use about three tablespoon but do it to taste). Using a very sharp knife cut the tuna into dice. Dice avocado and green onion. Combine all ingredients in a bowl with sesame seeds. Begin adding additional ingredients to taste, testing and adding as desired. On a small plate or bowl place rice down on bottom and top with poke. Top with crispy shallots (store bought or homemade) or Just Onions (dried onion brand from Central Market/whole foods). 

Variations –

Some people like mango with their tuna – go for it if you like. You can also top with cucumber for crunch. You can leave the rice out if you like or add wasabi into the rice or sear the tuna with a wasabi crust, place over the rice and then top with a similar sauce as would have gone into the poke. You could also make rice mixed with wasabi butter (wasabi paste, butter, lime juice and shallot sautéed until mellow) or pour wasabi butter over the top.

The beauty of this is plentiful...It is a way to get tuna for much cheaper than in a restaurant, you can customize it to exactly how you want it by adding ingredients or taking them away, it takes about ten minutes, it is relatively low calorie, easy clean up, and YUMMY!