Mandarin Tuna Poke
- 8 oz. fresh yellow fin tuna, diced
- 1/2 cup finely sliced green onions
- 1 teaspoon sweet white onion, finely diced
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon siracha hot sauce
- 1 teaspoon orange zest
- 1 cup of fresh orange juice, preferably mandarin
- 1/4 cup soy sauce
- 1/4 cup toasted sesame oil
- 1 tablespoon toasted sesame seeds
A pinch of sea salt
Freshly ground white pepper
Instructions:
Place your orange juice into a small sauce pan and bring to a boil, lower heat and simmer until it has been reduced to a thick syrup. Set aside to cool.
In a mixing bowl, combine the tuna with orange zest, sesame seeds and the green and white onions.
With a spatula scrape your orange reduction into a mixing bowl and add the ginger, siracha, soy sauce, and sesame oil. Whisk everything together.
Slowly fold sauce into the tuna until evenly coated (you don’t need to use it all). You can adjust the seasoning with the sea salt and pepper to taste. Add a little more sauce if needed.
Serve over chips (wonton, cucumber or yucca) as an appetizer or with a scoop of sushi rice and a salad as a main dish.
hey Jim! Just made a twisted version of this here in VT. Didn’t have a bunch of the ingredients, substituted Braggs’ liquid aminos for soy sauce, grapefruit zest for orange zest, cholula hot sauce for rooster sauce, fresh garlic ‘scapes’ for garlic and green onion, didn’t have ginger or sesame seeds. Well, you can see that it is no longer your recipe, but n’importa, it came out awesome! I know, what’s up with eating raw tuna in Vermont? But seriously, it was fun to try and make something like the awesome poke you make! thanks for the recipe! Jenna