Friday, July 22, 2011

Ono Poke Salad for a Hot Summer Evening

Poke is a Hawaiian dish which usually consists of one-inch chunks of raw ahi or aku tuna fish marinated with a variety of ingredients and flavorings. We buy these ready-made at our supermarket fish counter. The types we  most often choose usually include shoyu (soy sauce), wasabi (Japanese horseradish), green onion tops, and Chinese oyster-flavor sauce.

Here's what we do when we have too much left over - yes, we are re-purposing food! Heat a small frying pan with a slick of sesame oil and fry poke chunks until lightly brown. Add ponzu sauce - a mixture of shoyu and yuzu citrus juice - until moistened. Then add enough agave syrup (or honey) just until slightly sweetened. Add a pinch of chili flakes or a shake of furikake (prepared nori seaweed flakes) if desired.

Serve on a bed of mixed baby lettuce, chunks of WOW Farms heirloom tomatoes. slivers of red onion or chopped green onion and chunks of Japanese cucumber. Don't forget to pour the pan juices over the poke! Newman light raspberry walnut vinaigrette is perfect with this. Add a slice of crusty bread or sesame lavosh, and it's a light supper.

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