This is so delicious. It's gonna rock your world!
Search
Ingredients
- 12 ounces sashimi-grade ahi tuna, finely diced
- 1/2 cup Slivered Scallions
- 1/2 cup minced white onion
- 2 tbsp chopped ego (seaweed)
- 1/2 tsp chile sauce with garlic (such as Sambal Oelek)
- 1 tsp dark sesame oil
- 1/2 tsp inamona (optional)
- 1/2 tsp rock salt
- 1 tbsp vegetable oil
- 1 ounce sashimi-grade ahi, cut into 4 rectangular slices (about 2 inches by 1 inch)
- 1 tbsp Soy-Mustard Aioli
- 1 tsp wasabi tobiko
Servings: servings
Units:
Instructions
- To prepare the poke, in a bowl, combine the tuna, scallions, onion, ogo, chile sauce, sesame oil, inamona, and rock salt. Take 1 to 1-1/2 tablespoons of poke in your hand. Gently squeeze and form into a torpedo-or football-shaped piece. Make 4 pieces.
- Heat the vegetable oil in a saute' pan over high heat and sear the poke until browned on the outside but still rare in the middle, 30 to 40 seconds.
- Divide the poke pieces among individual plates. Top each piece with a chiso leaf and ahi slice. Drizzle with the aioli and garnish with the wasabi tobiko.
Share this Recipe
Powered byWP Ultimate Recipe
