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.
