I bought sushi grade tuna yesterday…a lot of tuna. This is a problem. You see, what makes sushi grade fish “sushi grade” is the freshness of said fish. A fact that I seem to have overlooked at the market. As it stands, I have to find a few ways to ingest the seven pound tuna brick sitting in my fridge before it goes bad.
For those who are savage enough to eat raw tuna, you will love what I have planned for you. For those that are not too fond of raw tuna…I’ll miss you guys. I’m sorry but I just can’t justify cooking something I paid so much for. It would be a culinary sin and an absolute waste. Kinda like…
- Buying Kobe Beef for a stew.
- Shaving a white truffle into your kitten’s Meow Mix.
- Buying a new phone to use as a table weight.
- My coffee habit.
- My college degrees.
You get the idea right? It’s just something you should never do.
So spoiler alert, this and the next two recipes will be Poke. Today we will dig into this Thai Tuna Poke.
We know there is some great quality fish in here but what else? You are looking at everything a Thai dish should be, you are looking at…balance.
The sweet Thai chili with the umami fish sauce. The heat from the bird’s eye chili with the cooling cucumber bits. The herbaceous bite from the scallions with the roasted peanuts. All this flavor on top of the perfect compliment…warm white rice.
All this can be yours in a matter of minutes. There are times when quality ingredients should be left to the pros but not here. This Thai Chili Poke is done in three simple steps:
Alright guys, stay tuned for another ridiculously easy Poke recipe. If you have a favorite type, shoot me an Email! I’d love to give it a shot.