Ingredients :
- 1 (1 lb) Sashimi Grade Yellowfin Tuna Slab [halved]
- 1/4 Cup Purple Onions [fine chop]
- 1/4 Cup Green Onions [chopped + reserves for garnish]
- 1 Dash Sesame Oil
- 1/4 Cup Cucumbers [fine chop]
- 1 tbs Garlic Chili Siracha Sauce
- 1 tbs Fresh Parsley
- 1/4 tsp Lemon Zest [optional]
- 1 tbs Soy Sauce [+ reserves for serving]
- 1 tsp Sesame Seeds [+ reserves for garnish]
- 2 tbs Jalapeño [fine chop - garnish for both dishes]
- as needed Shredded Diakon Radishes [garnish]
- as needed Pickled Ginger
- 1 tbs Fresh Parsley [+ reserves for garnish]
- 1 Very Sharp Knife
Method :
- Here"s what you"ll need. Only half of tuna slab shown.
- Open tuna and rinse under cold water.
- Place tuna on thick paper towels to dry.
- Wrap tuna in paper towels and place in the coldest part of your fridge for 10 minutes. 40° is a perfect temperature for raw fish.
- Fine chop your vegetables. Shread your diakon radish garnish.
- Cut your tuna in half. Half will be used for your salad - half for your sashimi. Place your other half back in the fridge. Definitely use a very sharp knife. Don"t saw it. Just allow the knife to glide through your fish.
- With a very sharp knife, slice tuna into 1/2" cubes. Work fast as so bacteria doesn"t form on your tuna. Place in a non-metalic bowl.
- Add all of your vegetables and seasonings not listed as garnishments. Fold in gently. You don"t want to bruise your tuna!
- Place Ahi Poke in glasses and garnish with green onions, jalapeños, sesame seeds and parsley. Refrigerate quickly.
- Pull your other 1/2 tuna. Cut into 1/2" squares. Refrigerate immediately until ready to plate.
- Plate your diakon radishes and place your sashimi on top. Sprinkle radishes with rice wine vinager if you"d like.
- Garnish plate with jalapeños and chopped parsley. Serve with pickled ginger, Wasabi and Soy Sauce.
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