Ahi-grade tuna is more readily available now, in grocery stores, specialty groceries, or at your local fish monger. There is a fallacy that the freshest tuna has to be “raw” but in order to be “sushi-grade” then it must be frozen to kill certain bacteria.
We had a couple of beautiful pieces of tuna today, so I seared one (a little oil, salt & pepper and a hot skillet). You only need to sear for about 1-2 minutes per side, leaving the middle very rare, and then set aside to cool before slicing.
The other piece of tuna was prepared with a marinade — like poke. Dice or slice the tuna in chunks to your desired size (1 inch or less) and then marinate for 30-minutes or more with:
- Soy sauce
- Ponzu sauce
- Teriyaki sauce
- Ginger (fresh, grated — or dried)
- Garlic (fresh, grated or pressed or finely chopped)
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