Just as I thought we missed out on our Summer heat here in Sacramento, 100 degree days have revisited. I’ve been trying to stick to foods that don’t require much cooking at all, and since salads haven’t been on the top of my priority list, I needed some alternatives.
Poke sounded like a solid idea, so I headed over to my favorite local fish purveyor, Sunh Fish to pick up some ahi tuna. This is a very basic, rudimentary version of various recipes that friends have shared with me in the past, all made with ingredients that I had around my apartment (except for the fish of course).
- 1 lb. sashimi grade Ahi tuna, cut into 1″ cubes
- soy sauce
- sesame oil
- 1/4 yellow/sweet onion, thinly sliced
- 1/2 jalapeno, cored/seeded/diced
- 2 sprigs green onion, thinly sliced
- 1 tsp. grated fresh ginger
- toasted sesame seeds
Put the fish into a bowl and coat with a few splashes of soy sauce. Most recipes seem to call for about 1/4 cup of soy sauce, but I’ve always thought that the salt was a bit overbearing. Follow up with a few drops of sesame oil and gently toss to coat. Add in your other veggies, ginger & a few pinches of toasted sesame seeds, toss then refrigerate. Leave the poke in the fridge for a couple hours to let the flavors marry, then you’re good to go.