Spicy Tuna Poke
Sashimi grade tuna (Skipjack | Ahi | Tombo ) mixed with a Sriracha spiked umami rich mayonnaise to create a Spicy Tuna Poke!
Servings Prep Time
6 – 8guests 10minute
Passive Time
1hour
Servings Prep Time
6 – 8guests 10minute
Passive Time
1hour
Ingredients
Sriracha Mayonnaise for Spicy Ahi Poke Ingredients:
Spicy Poke Ingredients:
Instructions
Sriracha Mayonnaise Directions:
  1. In a bowl, add the mayonnaise, Sriracha (adjusting the amount to your heat tolerance), sesame oil, roe/caviar, beer, (soy sauce | tamari | shoyu | liquid aminos) and salt; mix with a whisk until combined.
Spicy Poke Directions:
  1. In a separate bowl, add the green onions, sweet onions, sesame seeds and tuna. Fold in all the Sriracha mayonnaise dressing (also great to use with rice noodles, or as a sauce or dip) and stir to combine. Let all the flavors infuse the poke for at least an hour and up to 2 days, depending on how fresh the fish is.
Recipe Notes

Poke Tips:

  • Fresh seaweed can be found in some Asian markets or at a high-quality seafood counter. If you can’t find any, ask your fish monger to special order it. Each type has its own texture and flavor, giving the final poke its special twist.
  • On the mainland, kukui nuts are harder to find. You can order them online.
  • As this dish is raw, high-quality, ultra fresh ingredients are needed. If sashimi grade (sushi quality) is not available, have your fish monger order it for you, before making this recipe.

 

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Executive Chef: Sean Z. Paxton

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