A simple three ingredient dressing tops fresh ahi tuna, mango and avocado on a bed of spring mix in this flavorful Asian salad, perfect for lunch or dinner.
I was reading the latest issue of Food and Wine and an interview with Jesse Tyler Ferguson, the actor who plays Mitchell on TV's Modern Family- the show that in my opinion is the funniest on television.
In addition to having impeccable comic timing, apparently JTF is an avid home cook."I'm really interested in creating things the way that chefs do...I bought a chef jacket, and when I put it on I get superambitious for some reason. It's like a Superman cape. I just feel like I can do anything. I can't, but I feel like I can."
Don the jacket. Wield the knife. Learn the technique. Then make the recipe your own.
Isn't that what cooking and creating in the kitchen is all about? It's about finding inspiration, putting on that cape and believing you can.
This recipe comes from one of my favorite chefs. His name is Mike and he is the owner of our favorite local sushi bar, Kobe Sushi here in Salt Lake City. Mike does a great job with sushi and also makes the best ramen in SLC.
But when we go Kobe and I'm trying to be a really good girl, it's salad that I order. This fresh tuna poke salad.
Mike's original version calls for seared tuna. But I'm such a fan of tuna sushi and poke that I always ask him to switch it up for me. He's always amenable. And the inspiration that made me want to put on my own Superman cape and envision myself as the chef at home that Mike is in his restaurant.
The key to good mix of poke is super fresh, sushi grade tuna. These days you can find sushi grade tuna at any good fish market and even high quality grocery stores.
Or, you can always ask to buy it from your favorite sushi joint. That's what I did, I got the fish from Mike.
This salad has a leafy green spring mix as it's base but also a second salad layer of seaweed salad. You can find seaweed salad already prepared and sold at Asian grocery stores.
While you're at the Asian store, you'll want to pick up prepared Wasabi, usually sold in a tube. It's also available in the Asian aisle of most grocery stores. The wasabi is used to flavor a simple three ingredient dressing with vegetable oil and ponzu, a sauce similar to soy sauce but thinner and with a citrus flavor. We use it on everything from steamed broccoli to sautéed mushrooms.
The tuna is tossed with the seaweed, chopped mango and the dressing and seasoned with sesame seeds-I like black sesame seeds so you can see them better.
Then I combine it all with avocado, lettuces and then drizzle with a bit more dressing.
But my favorite flavoring in this salad is the coarse pink Hawaiian sea salt sprinkled on top. It brings out so much flavor but in a way that regular salt just doesn't because it is more neutral in alkalinity and far more mellow.
It's enough to make me feel like a chef in my own home.If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Just like I did, these food bloggers have made their poke their own, and give you ideas to make them your own too.
These poke bowls get an extra dose of protein with added quinoa.
Get the recipe | I Am a Food Blog
This spicy tuna combo is a sensational way to impress the guests.
Get the recipe | Two Red Bowls
For those who aren't fans of uncooked fish, tofu is your poke answer.
Get the recipe | Margaritas In the Rain
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