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.

Ahi Tuna Appetizer

What’s Cooking in Gail’s Kitchen? Something to Savor: Ahi Tuna Appetizer! When you’re looking for something to serve that makes a great starter, choose an exotic appetizer that awakens the “wow” factor in your taste buds. It takes only minutes to prepare but your guests will long remember it after the evening is over.

AHI TUNA APPETIZER

Ingredients:

2 ahi tuna steaks, 4-5 ounces each, skinless

1 tablespoon olive oil

1 tablespoon vegetable oil or canola oil

1/2 teaspoon sesame oil

2 tablespoons aji nori furikake seasoning

1 teaspoon white toasted sesame seeds

1 teaspoon black toasted sesame seeds

Instructions:

Combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning, white sesame seeds, and black sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm the oil mixture. Cook steaks 2-3 minutes per side. The outer skin will appear seared while the center will remain rare. 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, overlapping the slices. Serve with pickled ginger, wasabi paste, and a Vietnamese dipping sauce.

Red Fish Blue Fish in Key West, Florida

Dining Outside the Home: Red Fish Blue Fish in Key West, Florida! When you’re wandering around Mallory Square, step off the beaten path a block or so to discover a hidden gem where seafood is prime and the drinks go down easy. Order one of the signature cocktails from Red Fish Blue Fish, made with real fruit and fresh juices. Stay awhile, and without a doubt, you’ll be smitten by the most breathtaking sunset in the Florida Keys. This is cause for celebration. The sheer beauty and passion of the residents is enough to make anyone feel at home once they cross the threshold of this popular seafood joint.

Tuna Tartare with Seaweed

What’s Cooking in Gail’s Kitchen? Start Smart: Tuna Tartare with Seaweed! Do you wrinkle your nose when you hear the word “raw”? Some people get a little squeamish. How about if you see the word “sushi”? My grandkids’ eyes light up and their mouths begin to salivate. See the difference? “Tartare” is a fancy word for raw meat or seafood. In Hawaii, you may see the words “Ahi Poke”, which is a healthy raw tuna dish made with the best tuna right out of the sea. By adding a mixture of ginger, garlic, sesame oil, and red pepper flakes, the flavor becomes incredibly irresistible. Check out the closest Asian Deli to pick up a container of ready-to-serve seaweed salad. It’s already marinated in a delicious sauce. Together on a plate, you’ve just created a masterpiece.

TUNA TARTARE WITH SEAWEED

Ingredients:

2 ahi tuna steaks, cut into 1/4” cubes

3 tablespoons organic soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 green onion

1 red jalapeño pepper, sliced

4-ounce container of prepared seaweed salad

Green onion slivers for garnish

Instructions:

Pat ahi tuna dry with a paper towel. Transfer to a bowl. Add organic soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, the chopped white ends of the green onions, and the red jalapeño pepper slices. Gently toss to coat. Cover and refrigerate one hour. To serve, place prepared seaweed salad on a plate. Layer ahi tuna over salad. Garnish with the remaining green onion curls.

Zestful Ahi Poke

What’s Cooking in Gail’s Kitchen? The Next Step: Zestful Ahi Poke! Have you noticed all the rage about eating raw tuna? Whether it’s an appetizer or poke bowl, ahi seems to be the star attraction. If you’ve never tried it, perhaps it takes some getting used to. After all, the texture is totally different from cooked fish. When saturated in a spicy sesame soy marinade, I found it absolutely irresistible. Then served with crunchy wonton crisps, taro chips (my fav), or corn tortilla chips it evolves from a curiosity to a craving. Just so you know, premium ahi tuna steaks are now available in the freezer aisle for those, like me, who are landlocked part of the year.

ZESTFUL AHI POKE

Ingredients:

2 ahi tuna steaks, premium grade

3 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 cup green onion, chopped

Wonton Crisps, Taro Chips, or Corn Tortilla Chips

Instructions:

Pat ahi tuna steaks dry with a paper towel. Cut into 1/2” cubes. Transfer to a bowl. Add soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, and chopped green onions. Gently toss to coat. Cover and refrigerate one hour. Serve as an appetizer with choice of chips.

Searsucker in San Diego, California

Dining Outside the Home: Searsucker in San Diego, California. How many restaurants do you visit that actually encourage “shared plates”? Searsucker doesn’t mind. In fact they recommend it. They understand the trend of grazing. After all, friends get together to unwind over savory foods and playful cocktails, so this is the best way to try new things. When you think about it, presentation is love at first sight. Small bites can offer big flavor combinations. Take a look at the Spicy Ahi Poke with taro root chips. You can almost taste the toasted sesame and spicy sriracha. But why take my word for it? Take a seat inside for a crowd or table for two on the patio. Either way, you can count on sharing.

Coconut’s Fish Café in Kapaa, Kauai

Dining Outside the Home: Coconut’s Fish Café in Kapaa, Kauai. Anyone who likes coconut shrimp will absolutely flip over this Happy Hour appetizer: Half price Coconut Shrimp with a fiery sweet chili pineapple dipping sauce. A generous portion count of six batter fried fan-tailed shrimp is enough to share or make a substantial meal for one. Don’t judge me. Another winner is the Ahi Poke: raw tuna chunks marinated in soy, garlic, and green onions. Try not to drool. Long story short, if you like to save money and don’t mind a late lunch or early supper, spend more time at the beach and then head over to Coconut’s Fish Café for a great taste of seafood.

Niçoise Salad

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Niçoise Salad! Repeat after me, “nee-SWAHZ”. One more time, “nee-SWAHZ”. Spoken like a true Parisian. Now what does it mean, you wonder. In layman’s terms, niçoise refers to the style of cooking in the south of France. It usually includes deep brown olives, vine-ripened tomatoes, hard-boiled eggs, tiny new potatoes, thin green beans, and anchovies or tuna. The dressing almost always includes Dijon mustard, minced shallots, herbs, and olive oil. If it sounds like a lot of fresh ingredients, think of it this way: it’s a gourmet salad, a meal in itself. Besides, it is absolutely show-stopping on the plate. Take your time. Enjoy every bite. Because when you’re all finished, you may discover you’re ready to have it again next week.

NIÇOISE SALAD

Ingredients:

1/2 pound petite fingerling potatoes

6 ounces thin green beans, ends trimmed

2 tablespoons Dijon mustard

1 tablespoon garlic wine vinegar

1 shallot, minced

1/8 teaspoon marjoram

1/8 teaspoon thyme

1/8 teaspoon oregano

2 tablespoons olive oil

1/8 teaspoon kosher salt

1 head butter lettuce, torn into bite-size pieces

6 ounces grape tomatoes, halved

1/2 cup niçoise olives

4 eggs, hard-boiled and halved

2 ahi tuna steaks

1 tablespoon olive oil

1 tablespoon vegetable oil

1/2 teaspoon sesame oil

2 tablespoons furikake seasoning

1 teaspoon toasted sesame seeds

Wasabi mustard

Instructions:

In a 2-quart pan over medium heat, bring to a boil fingerling potatoes, with skin on, in salted water. Cook 15 minutes. Add green beans for 1 minute or until bright green. Remove from heat. Drain; set aside. When potatoes are cool, cut in half or quarters. For salad dressing, whisk together Dijon mustard, garlic wine vinegar, minced shallot, marjoram, thyme, and oregano. Whisking continuously, slowly add olive oil until fully blended. Add kosher salt to taste. Set aside. Divide butter lettuce into serving dishes. Arrange fingerling potatoes, green beans, grape tomatoes, niçoise olives, and hard-boiled eggs. Serve with seared ahi steaks.

Instructions for ahi steaks:

Combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning and white sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm the oil mixture. Cook steaks 2-3 minutes per side. The outer skin will appear seared while the center will remain rare. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. Cut into 1/4″ thick slices. Drizzle wasabi mustard on a platter. Arrange sliced ahi, overlapping the slices.

Eating My Way Through the Alphabet: Letter P

What’s Cooking in Gail’s Kitchen? The Color of Food: Poke Tuna Bowl! Allow me to introduce you to the rice cooker. In a mere 10 minutes, sweet Asian rice is transformed into a steamy sticky rice that can be eaten with your fingers. Simply scoop it into a ball, dip it in your favorite sauce, and nibble away. It’s that good. And gluten-free. Join the craze of poke bowls by adding ahi tuna and avocado chunks. Basically, you can dress it up to match your taste buds. It’s healthy, it’s colorful, and most of all, it’s Yumolicious!

POKE TUNA BOWL

Ingredients:

2 ahi tuna steaks, skinless

1 tablespoon olive oil

1 tablespoon vegetable oil

1/2 teaspoon sesame oil

2 tablespoons furikake seasoning

1 teaspoon toasted sesame seeds

1 1/4 cup water

1 cup sweet rice

1 tablespoon olive oil

1 ripe avocado, peeled and cut into chunks

Instructions:

To prepare ahi steaks, combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning and toasted sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm oil mixture. Cook steaks 2-3 minutes per side. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. To prepare rice, combine water, sweet rice, and olive oil in a rice cooker. Secure lid with knob set to Pressure. Set timer for 10 minutes and press Start. Meanwhile, cut ahi tuna into 1/4” thick slices. Chop avocado into chunks. When rice is finished, turn lever to Steam on rice cooker; wait until steam is released and then carefully remove lid. Scoop sticky rice into bowls. Add sliced ahi tuna and avocado chunks. Serve with dipping sauce.*

*For homemade Vietnamese Dipping Sauce, follow the link.

https://snapshotsincursive.com/2017/04/17