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    Ahi Poki

    Ahi Poki

    Serve as an entree dish with steamed rice or as a salad over seaweed or shredded lettuce. Recommend using sushi grade #1 ahi or yellowtail tuna. Poki doesn't keep well, so make only as much as you're sure to eat in one sitting. If served as an appetizer, place bowl on a bed of ice to prevent tuna from graying.

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    • 1

      lb fresh ahi tuna (must be sashimi grade #1)

    • ¼

      cup finely minced red onion

    • 3

      green onions, finely chopped

    • 1

      tbs fresh ginger

    • 3

      tbs light soy sauce

    • 3

      tbs rice wine vinegar

    • 3

      tbs mirin

    • 1

      tbs sesame seed, gently roasted

    • 3

      tbs roasted sesame oil

    • Vietnamese red chili sauce, to taste


    Blend all ingredients except tuna in a non-reactive bowl. Mix well, taste and season, adding salt, sesame oil and chili sauce to taste. Cut tuna into small, uniform bits approximately 1/2" square. Gently toss the tuna in dressing and chill for 30 minutes.


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