Hawaiian Yellowfin Poke

Oooooh man… If you ever get your hands on some really good fresh tuna, don’t be afraid – eat it raw! Sushi, Sashimi, Poke – three delicious ways to eat raw fish. Dan and I made our own awesome version of Hawaiian Poke – super easy and no cooking (wink wink) involved.

If you get fresh tuna and absolutely have to cook it, please try to keep it on the rare/medium rare side of done. Overcooked tuna is a sad thing.

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However, if you think you’re up for it – go the raw route!  Poke can be served with rice, salad, cucumbers, sprouts, or anything else you come up with. We ate ours with additional dipping sauces (soy sauce, vinegar, sesame oil/hot sauce), pickled ginger, bean sprouts, and wasabi paste. (We, of course, used Black Market Hot Sauce for this recipe – Chili Garlic Lime to be precise.)

There are so many different recipes for poke – look at a few and come up with your own combination!

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This recipe would be a S if you follow the Trim Healthy Mama plan.

Hawaiian Yellowfin Poke

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 1 lb sashimi grade tuna
  • 2-4 green onions – thinly sliced
  • 1/3 bunch cilantro – chopped
  • 1/8-1/4 c toasted sesame oil (sesame oil can be over powering so start with the smaller amount and ad more if desired)
  • 1/4 c dark soy sauce
  • 1/4 c apple cider vinegar
  • 1 T grated fresh ginger
  • 2-3 T hot sauce
  • 2 T sesame seeds

Instructions

  1. With a sharp knife, dice tuna into 1/4 inch cubes.
  2. In a medium bowl, whisk together sesame oil, soy sauce, vinegar, ginger, and hot sauce. Taste and adjust flavors to your preference.
  3. Add tuna and remaining ingredients to marinade.
  4. Cover and let marinade in refrigerator until ready to serve. (Can also be eaten immediately.)

Enjoy!

 

 

Feed the Family #1 – Tuna Rice Bake

My challenge for the next couple of days is this… feed myself and four hungry active kids three meals a day while my mom is in Portland at Hannah’s debate tournament! Oh – and try to use up random food that’s in the freezer at the same time.

Meal Number One – Wednesday Lunch
I arrived at my parents house about an hour before the younger kids had to be at their friends house for a weekly play date. (That was bad planning on my part.)
I scrambled through the cupboards trying to find SOMETHING to feed them that could be thrown together quickly and keep them going for most of the afternoon. Solution? Tuna and Rice Casserole!

cooked rice leftover from dinner last night
4 cans of tuna
1/2 of a giant can of cream of mushroom soup
Italian seasonings
dried minced garlic
salt
grated cheddar cheese

Preheat oven to 400.
Throw cold rice in a 9×13 pan, break up any big chunks so it will heat evenly. Dump undrained tuna on top of rice and spread out to cover evenly. Sprinkle seasonings, garlic and salt evenly over everything. Plop cream of mushroom soup across pan and spread to cover. Throw in oven and cook until nearly hot. Pull out of oven, stir around to combine all ingredients and sprinkle top with cheese. Put back in oven until cheese is melted and casserole is completely hot.
Serve!
Encourage the one child that doesn’t like it to eat it anyways ’cause that’s all she’s getting and then rush kids to car and off to friends house!

Stay tuned to see how I respond to this challenge and what is unearthed from the freezer!