Tuna Poke Bowls

My husband and I love sushi night. "Love boats" selected by the sushi chefs, pork gyoza, rolls that are cooked, rolls that are raw, tuna tataki, and more make us swoon and drop $50 or more on sushi. This is not sustainable. Neither is the laughable attempt at sushi my husband and I tried. Our rolls fell apart in our hands!

So...the inspiration of Hawaii with the fusion flavors of Japan it is! The Poke Bowl. I can assemble these at home without destroying the flavors or the ingredients. 

Ingredients for 2:

2 fresh tuna steaks (about 6 oz each)
1 avocado, diced (do last so it doesn't brown)
1 cucumber, peeled and julienned
2 radishes, sliced
Mango salsa (recipe below)
fusion ponzu sauce (recipe below)
1 tbsp sesame oil
salt and pepper to taste
6 oz udon noodles, cooked according to package (optional)
wonton crisps (optional-find in the crouton section of the grocery)
sesame seeds (optional)

Directions:

1. Sprinkle tuna with salt and pepper. Allow tuna to sit at room temperature for 30 minutes to an hour.
2. Meanwhile, make the fusion ponzu and mango salsa.
3. Chop/dice remaining ingredients.
4. Heat the sesame oil in a medium skillet on high for 1-2 minutes. Add tuna steaks, and sear for 3 minutes. When the tuna comes up easily, flip and sear another 2-3 minutes for rare. Longer if a higher cook is desired. 
5. Remove to cutting board and allow to cool for 1-2 minutes. Slice into bite size pieces. 
6. Assemble the poke bowls. Place noodles equally in bottom of bowls. Arrange cucumber, radish, avocado, and tuna over noodles. Top with mango salsa, ponzu, sesame seeds, and wonton crisps. Serve at room temperature.

Mango Salsa:
1 mango, diced
1 shallot, minced
3-4 green onions, sliced
1/2 c. fresh cilantro, chopped
2 tbsp lime juice
2 small peppers, such as jalapeno or lunchbox, diced (choose variety based on desired heat level)

Mix all ingredients in a bowl. Allow to sit for 30 minutes before serving. Refrigerate leftovers. Use within 3 days. 

Fusion Ponzu Sauce:
Traditionally Ponzu sauce is made with mirin and bonito flakes. I like this version better at home, but feel free to make or buy actual ponzu.

I make this using a souvenir shot glass, but feel free to measure! 1 shot equals about 2 tbsp.

1 1/2 shots soy sauce
1 shot rice vinegar
1 shot sesame oil
1 tbsp sugar

Mix all ingredients in a bowl. Refrigerate until use. May be sealed and kept in the refrigerator for up to 1 week. 

Enjoy!

Crab Cakes

Hi All!

I know it's been a while since I have posted anything. I have been supper busy! But I have definitely been cooking. Maybe I should make a requirement to blog about food once a week for the rest of year, except I think the time for New Years' resolutions has come and gone. But not to worry, I didn't forget about you! Below is my recipe for crab cakes. I hope you enjoy!

30 minute recipe! Yay!

Ingredients:

2 cans crab meat (2 pink or 1 pink, 1 lump) or 2 cans tuna meat

1 egg

3/4 c. Panko bread crumbs, divided

1/4 c. mayo

1/2 tsp. chili paste

1 diced sweet red chili pepper

1 1/2 tsp dried parsley

1 1/2 tsp ground black pepper

1 tsp dried tarragon, dill, or oregano

In a small bowl, mix 1/2 c. panko, 1 tsp pepper, 1/2 tsp parsley, and 1 tsp dried tarragon. Set aside.

Mix remaining ingredients together. 

Heat oven to 350. Spray a cookie sheet with cooking spray. 

Form fish mixture into 5 patties. Dip in panko mixture to coat. Place on cookie sheet. 

Spray fish cakes with more cooking spray to coat. Place in oven. Cook 10 minutes until lightly browned.

Remove from oven. Flip fish cakes and return to oven for 5-10 more minutes until other side is also crispy.