Last night for dinner I made a seared Ahi Tuna rolled in spices. Kind of a Cajun style. I seared all four sides of a block of Ahi for about a minute or two each side. I then dipped in cold ice water for a few seconds. I then sliced it semi thin.
The outside of the fish is cooked and the inside is raw sashimi style. The Japanese call this “tataki”. Don’t ask me what it means.
To get an even block of tuna, I had to trim the edges off a chunk of tuna. With the extra pieces, I made POKE! (Poh kee!)
I wanted to get a different taste from the first dish so I cut the fish in cubes, added green onions, sweet onions (sliced thin) and grated ginger root. For the sauce, I mixed shoyu, sweet mirin and a little sugar. I mixed the ingredients together then topped with chili pepper flakes. I don’t like baste my fish in the sauce but just coat the fish with the sauce. I drain the sauce sometimes too before serving.
The poke complimented the other dish well. Two totally different presentations. We had a bottle of Pinot Grigio with it along with salad and soup. It was a light yet filling meal. YUM!
