Ahi Tuna Poke Stack - Wine Dine With Jeff

INGREDIENTS

  • 8 Oz of Ahi Yellowfin Tuna raw that is sushi grade (must be able to eat the tuna raw) I like the saku cut
  • 1 Tablespoon of Soy Sauce
  • 1 Teaspoon of toasted sesame oil
  • 1 Teaspoon of dark soy or sweet soy sauce
  • (Optional) 1 Teaspoon of Sambal chili oil for a little spice
  • 1 Teaspoon of toasted sesame seeds
  • 1 scallion sliced only green and light green parts
  • 1 Tablespoon of minced Maui onion
  • 1 Tablespoon of crushed macadamia nuts
  • Salt to taste
  • INGREDIENTS FOR AVOCADO LAYER
  • 2 Avocados diced plus salt to taste
  • 1 Tablespoon of fresh lime juice
  • 1 Fresno red pepper or red jalapeno seeds removed and diced
  • INGREDENTS FOR THE REST OF THE STACK
  • 1 1/2 cups of cooked sticky rice enough for 3 stacks
  • Ponzu sauce to drizzle at the bottom of each serving plate

Directions

  • 1. Anytime I want to WOW my friends during a dinner party it's my Ahi tuna poke stack. Not only is the presentation a knock out but the flavors hit every palette on the taste buds. Many people have a fear of purchasing sushi grade tuna. I have a few tips . Ask your fishmonger for Saku block tuna. In Japan the term saku means block. Saku is commonly served as maguro in sushi bars. Because of its uniformity, it is preferred by Japanese chefs for sashimi and other sliced presentations. Ideal for making ahi sushi or for pan searing, this premium yellowfin saku is boneless and skinless with blood line removed. Ahi tuna is Yellowfin tuna, Ahi is a common Hawaiian word used to describe 2 different types of Tuna. All of the Saku blocks I have purchased have been previously frozen to kill the parasites that live in raw fish. You want to cut the tuna into small 1/2 inch bite size pieces. Cut against the grain of the tuna for tender pieces of tuna. I first slice against the grain then stack the slices and cut vertical than horizontal into bite sizes pieces.
  • 2. In a bowl combine soy sauce, sweet soy, sambal chili oil, and toasted sesame oil. whisk to combine all the ingredients because the sweet/dark soy sauce is thick like molasses and you want that to thin out with the other sauces and not get clumped into one section of the tuna. Add you diced tuna and stir to coat all the tuna in the sauce.
  • 3. Thinly shave the sweet Maui onion and then mince the shaved slices with knife. Thinly slices the green parts only on the scallion. Place some macadamia nut in a small snack plastic bag and smash the bag with a meat mallet to crush up the nuts but not into a powder just small bite size pieces. Add the toasted sesame seeds, macadamia nuts, Maui onion and scallion to the tuna and stir to combine all the ingredients together. This is the time to taste the tuna poke to see if it needs a little salt or not. Cover the tuna with plastic and place in the fridge for 2 hours for all the flavors to combine.
  • 4. Remove the skin and seed form the 2 avocados. Dice them up into small bite size pieces. You want to add the lime juice immediately to stop the oxidation so the avocados don't turn brown. Plus the lime juice brings amazing flavors to the avocado. Finely mince the Fresno red chili and remove the spicy seeds. Add salt to taste cover and set aside in fridge. I would wait to do the avocado layer until you are ready to assemble the tuna stack to keep it fresh. One tip on the rice. I would use a sticky white rice so that the tuna stack holds its shape. Light and fluffy rice that separates is not the best for the tuna tower.
  • 5. It is time to stack the tuna tower. I use a 3 inch round that is also 3 inches tall. First spray the inside of the 3 inch round with a light cooking spray like canola so everything slides out easily. First add 1/2 cup of sticky cooked white rice that has cooled to the bottom of the round and pack it down with a small spatula. Then add the avocado mixture and press it down. Make sure to firmly press down on each layer. Then add the tuna poke layer and press down. While you are pressing down in the middle with a small spatula wiggle the 3 inch round upward while pressing down.
  • 6. Remove the round and garnish with micro greens , edible flowers. Then pour ponzu sauce on the bottom of the plate just to cover the bottom. Serve and impress your guests. This is a light dinner for me but it is perfect for an appetizer or a shared plate during a dinner party just serve with your favorite wonton chips.

Recipes you may also like:

Parmesan Crusted Baked Cod

Parmesan Crusted Baked Cod

Parmesan Crusted Baked Cod Pairing with Tablas Creek Patelin De Tablas Blanc 2018

Salmon with Avocado Horseradish Cream Sauce

Salmon with Avocado Horseradish Cream Sauce

Salmon with Avocado Horseradish Cream Sauce is pairing with Thibault Liger Belair Bourgogne Les Deux Terres 2018