Tuna Poke Bowl
You don't have to be on a tropical island to enjoy the flavors of Hawaii.
For most of us the New Year inspires some form of proposed self-improvement. I read something recently that said over 40% of Americans make resolutions at the beginning of the calendar year. A mere 8% will actually achieve their goal. I learned long ago that I'd rather create a bucket list of adventures (See Travel!) than plan to never have another glass of wine again (that sounds like torture).
However; the detox, diet, cleanse, exercise buzz does not fall on deaf ears. I too indulged in all the delicious meals and fun cocktails over the holiday season. After it was all said and done, the idea of our upcoming Hawaii trip made me want to research full body swimwear or get it together. I decided to buck up. Thankfully, my body was also tired of all the alcohol and simple carbs so I researched several recipes and decided on a TUNA POKE BOWL. My only concern was that I wouldn't find a tuna filet that was fresh enough. Whole Foods to the rescue! As soon as I got to that fish counter, I was comitted. The fish looked amazing. The pink flesh was perfect; no grey or pearly discoloration.
Back at home I combined several recipes that weren't terribly intimidating and use the ingredients I already had. The results were dynamite! It was satisfying and super filling. I decided against using any grain in this recipe simply because of the aforementioned bathing suit conundrum. However, quinoa or brown rice would be a delicious vessel for the remaining sauce that likes to sink to the bottom. Feel free to substitute and give any feedback!
TUNA POKE BOWL
Time: 30 minutes (start to finish)
1/2 Lb. sashimi grade tuna cut into 1/2 inch cubes
4 Tbsp. of light soy sauce
1/4 Cup of freshly squeezed lime juice (I read you could use combo of lime, lemon, and/or grapefruit; whatever you have on hand)
2 Tbsp. mirin
1 Tsp. sesame oil
1/2 Tsp. hot chili oil (may omit, if heat intolerant)
1/2 Tsp. minced garlic
2 Scallions both white and green, thinly sliced
OPTIONAL: Masago (HINT: I've never actually bought this ingredient; I just ask for a side of it at the sushi counter!!!)
1/4 Cup quality may
1-2 Tbsp. chili paste
Enough chopped romaine to fill two large salad bowls (I eat a lot of lettuce so I'll leave the quantity up to you)
1 Carrot julienned
1/4 Avocado sliced
Pickled veggies: Totally okay to skip pickling process and just garnish with the extra veg but I found it created a sharper flavor contrast
1/4 Cup rice vinegar
1.5 Tsp. sugar
2 Tbsp. water
1.5 Tsp. salt
1/2 Cucumber- halved, seeded and sliced thinly
1 jalapeno- seeded, deveined and sliced thinly
1/2 Cup red onion; thinly sliced
If pickling vegetables, start with whisking first four pickled veg ingredients together in a small bowl. Add the prepared veggies and let sit for 10 minutes and up to 1 hour before serving.
To create the spicy aioli, simple mix together mayo and chili paste together; set aside.
In a medium bowl, mix together the mirin, sesame oil, chili oil (if using), citrus juice, and soy sauce. Add the prepped tuna, scallions, and garlic.
To plate, start with a large helping of chopped romaine. Next, place a dollop of tuna mixture in the center and surround with avocado, carrot and your pickled veggies. Top with spicy aioli and feel totally great that you're getting ready to eat healthy deliciousness.