Saturday, June 3, 2017

Hump Day Ahi Tuna Poke Bowls

E and I work in the same office, I am a manager for on Live Chat Sales team and he is in Brand Management. Its our last quarter, and the entire company is working mega overtime to meet our company goals. That being said on top of planning our wedding, attending several weddings, a new house, a crazy 1-1/2 year old labrador, and travel we have been running on empty. Needless to say its resulted in a lot of take out and unhealthy dinners. So when E came to me this afternoon and said he wanted to make homemade poke bowls I jumped right on board!

E headed to S and S Produce to grab some sushi grade tuna, while I finished up work. On my way home I stopped at my favorite grocery store, and personal haven New Earth Market for everything else we would need.

Here is what we used for our bowls, feel free to substitute toppings:
  • 2 sushi-grade Ahi Tuna Steaks
  • 2 Tablespoons Coconut Aminos
  • 1/4 Cup Rice Vinegar + 2 Teaspoons
  • 1 Teaspoon of Sugar
  •  2 Table Spoons Sesame Oil
  • 1 Teaspoon Red Chilli Flakes
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Wasabi Paste
  • Pink Himalayan Salt
  • 1 Cucumber
  • Sesame Seeds
  • Matchstick Carrots
  • 1 Avocado
  • Pea Shoots
  • 1 Jalapeno
I was nervous about the sharpness of my knives and cutting the Ahi. I started by watching this video to make sure I would not destroy the tuna from the start.

I then started by making a cucumber salad. Our favorite sushi place gives it to us an appetizer, and we are obsessed. E does't even like cucumbers, but devours this salad every change he gets. 
  • Use a mandolin to slice the cucumber into thin slices, place into a bowl and sprinkles with a tablespoon of salt. Let the salt rest on the cucumbers for about 5-10 minutes. It will pull the water out of the cucumbers to give the salad the right texture.

  • While the cucumber soak I began slicing the tuna steaks. I cut the steak into bite sized cubes and set it aside.
  • For the marinade mix together the Coconut Aminos, 2 teaspoons of rice vinegar, sesame oil, red chili flakes, ground ginger, and wasabi paste. Pour over the Ahi Tuna and sprinkle with salt to taste.
  • To prep the toppings half and the avocado and slice it thinly. Use the mandolin to thinly slice the jalapeños. I bought pre-made matchstick carrots, and clean pea shoots.
  • Now that the water is pulled from the cucumbers, rinse the salt of the cucumber slices in a colander. Mix together the 1/4 cup rice vinegar, and sugar, then pour it over the cucumber. Drizzle a small amount of sesame oil in the salad and top with sesame seeds.
  • Now the best time is here! Put together your bowls, start with the tuna and cucumber salad and add the avocado, carrots, and jalapeño. Sprinkles with sesame seeds and ENJOY.