After visiting Poké in Kensington, I had my eyes open for some tuna.. now Safeway NEVER seems to have tuna in stock, so I didn’t think too much about it – but on 15% Tuesday (the first Tuesday of every month) … there it was… gorgeous Ahi Tuna!
The Kitchn had a recipe with a bunch of ingredients that sounded super tasty.. their recipe suggested that you could marinate the tuna for 2 hours for the best flavour – but that it would stay in the fridge for about 2 days. They said it would be best eaten the same day it was made though… however a bunch of other online recipes were a lot more simple, and said the mix only needed to marinate for 5 minutes…
I decided to sort of take a few different recipes, and make my own marinade up from there.
I used approximately equal parts of:
- Franks Sweet Chili sauce
- Sesame oil
- Kikkoman soy sauce
- Rice wine vinegar
- Mild low-salt miso
…and then added a splash more vinegar, and two pinches of sesame seeds. I tossed all the chopped tuna up in the mix, covered it, and popped it in the fridge for 2 hours.
I served my bowl up on spinach versus rice (love this!) and topped the spinach with mandarin orange slices (from a can…) cherry tomatoes cut in half, 1/4 of an avocado, the marinated Ahi tuna poke, and then on my dish I added some shredded nori. I thought I had masago in my freezer, but it must have been used up already and I forgot about it… so oops – next time!
My housemate said she liked the flavour of the tuna – but couldn’t tolerate the texture of the raw fish. I popped her fish in the microwave for 30 seconds (horror!) and she said it was really good.
There’s no dressing on the salad, but the juice from the oranges and the sauce from the marinade is enough to add moisture.