Ahi Tuna Poke

(courtesy of Josh Davis, chef, Whispering Vine Wine Co. in Reno. Serves 4)

8 ounces sushi-grade ahi tuna

1 medium knob ginger, minced

1 jalapeño pepper, diced small

1 Fresno chile, diced small

4 scallions, sliced paper thin and rinsed

1 spoonful Sambal Oelek chile paste (available in Asian section of grocery store)

1 spoonful toasted sesame seeds

2 tablespoons toasted sesame oil

2 tablespoons low-sodium soy sauce

Cut tuna into ¼-inch cubes and mix together with rest of ingredients. Serve with favorite crackers or chips, on a salad, or over rice. Davis also suggests a squeeze of citrus to finish.

Appetizer TunaPoke01

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