Those who know me know that I have a great love and appreciation for all things Asian. I can't get enough Japanese, Korean, Vietnamese, Thai or Chinese cuisine. It was hard for me to accept that my access to rice has been cut off due to my new dietary restrictions. I have however figured out ways around it. I can still enjoy the sweet fragrant heat of a traditional Thai red curry, the buttery texture of yellow tail and sea urchin or the wonderfully clean crisp flavors of a simple stir-fry. I just eat them now without rice. No problem right? I made this the other weekend. I try not to eat much meat now so when the weekend arrives I might treat myself to the sweet indulgence of Ahi tuna. The first time I tried poke was on my honeymoon in Hawaii. The locals love this stuff. Over there you can get it in the finest dining establishments as well as the shelves of the local 7-11 and either way it's amazing and addictive. I kept a tub of it in my room refrigerator and would sneak spoonfuls late at night. This may not really be Asian but it's a good example of Japanese influence in the Hawaiian islands. It's pretty easy to make. The key is having access to really fresh Ahi. Check with your local fish monger or Whole Foods. I added a couple of ingredients to give it some textural contrast. Without further adieu, GD recipe number 2!
Ingredients:
1 lb. fresh Ahi tuna cut into 1/4" cubes
1 medium granny smith apple peeled and cut into 1/4'" cubes
1 large avocado cut into 1/4" cubes
2 green onions sliced paper thin
2 Tbsp. Braggs liquid amino's
2 Tsp. Sriracha
2 Tsp. sesame oil
Toasted sesame seeds for garnish
Mix all ingredients and garnish with toasted sesame seeds. I used to eat this with rice crackers. Now I scoop it into celery sticks, cucumber slices or, for a real treat, avocado halves.
Have a happy GD day!
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