Ahi Poke Platter

What’s Cooking in Gail’s Kitchen? Clean Eating: Ahi Poke Platter! Here’s a perfect example of choosing the foods you love. An ahi platter can offer many variations of side veggies to compliment the star attraction. Personally, I like the crunch of radish slices and mukimame. They balance quite nicely with the creaminess of a ripe avocado. Perhaps you may substitute these ingredients with cucumber slices and jicama sticks. I realize there are those who just don’t care for the taste of cilantro, no matter how often they try. That’s fine. Dill is a delightful change. I’m not here to be the food police. Are you getting the idea?

AHI POKE PLATTER

Ingredients:

1 tablespoon olive oil

1 tablespoon vegetable oil

1/2 teaspoon sesame oil

2 tablespoons furikake seasoning

1 teaspoon white sesame seeds, toasted

1 teaspoon black sesame seeds

2 ahi tuna steaks, skinless

1 cup sticky rice, prepared

1 avocado, pitted and cubed

1/2 cup mukimame

1/2 cup radishes, sliced thin

Fresh cilantro, chopped

1/2 cup mayonnaise

1 1/2 tablespoons sriracha

1/2 tablespoon soy sauce

Instructions:

Combine olive oil, vegetable oil, and sesame oil in a shallow dish. Add furikake seasoning, white sesame seeds, and black sesame seeds. Marinate ahi steaks ten minutes per side to coat evenly. Remove steaks from marinade and set aside. In a skillet over medium-high heat, warm the marinade mixture. Cook ahi steaks 2-3 minutes per side. The outer skin will appear seared while the center remains pink. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. Cut into 1/4” thick slices. Arrange on a platter over sticky rice, overlapping the slices. Arrange avocado chunks, mukimame, radish slices, and chopped cilantro on the platter. For dipping sauce, combine mayonnaise, sriracha, and soy sauce. Mix well. Pour into a small bowl and serve with the ahi poke platter.

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