Togarashi Tuna Poke

Fire is such a beautiful thing. The wavering glow, the warmth and endless symbolisms that come with fire is a sight to behold.

I know, I know…fire can be a horrible thing but here on Feeding the Fiya, I like to keep things positive.

Togarashi Tuna Poke

Like everything in life, perception is vital. So allow me to clarify before you think I am an arsonist in the making. I look at fire as art, much like how you would gaze upon a prominent painting (Ex: Mona Lisa). I stare but also realize the consequences of touching. Seeing as how my painting skills are limited to stick figures and smiley faces, I decided to take this sudden spark of inspiration and create a dish that captures the essence of fire.

Togarashi Tuna Poke

The result was this Togarashi Tuna Poke, a dish that is ironically made without fire (no cooking necessary).

  • Chunks of dark red tuna and fresh avocado encased in a spicy togorashi sauce gives you that fire aesthetic and heat. Kinda.
  • The masago alludes to sparks.
  • The forbidden rice resembles ash.
  • The scallion and red onions…are just in there for taste and texture.

Togarashi Tuna Poke

You can view fire in many different lights:

  • As a Optimist: means of inspiration, a figurative flame fueled by your work or…
  • As a Pessimist: physical embodiment of death, killing everything it touches or…
  • As a Realist: “the rapid oxidation of a material in the exothermic chemical process of combustion, releasing heat, light, and various reaction products”
  • As a Foodie: Togarashi Tuna Poke.

Which one are you?

Here to Fuel Your Culinary Fire!!!
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Togarashi Tuna Poke
Togarashi Tuna Poke
Print Recipe
Servings Prep Time
4 Servings 5 Minutes
Cook Time
1 Minutes
Servings Prep Time
4 Servings 5 Minutes
Cook Time
1 Minutes
Togarashi Tuna Poke
Togarashi Tuna Poke
Print Recipe
Servings Prep Time
4 Servings 5 Minutes
Cook Time
1 Minutes
Servings Prep Time
4 Servings 5 Minutes
Cook Time
1 Minutes
Ingredients
Sauce
Base
Servings: Servings
Instructions
  1. Make sure your fish is Sushi Grade! The flesh should be blood red (If you get it frozen then it will be a light red).
  2. Skin the Tuna.
  3. Cut the tuna into bite sized pieces. I like bigger pieces so the flavor isn't masked by the seasoning.
  4. Mix all the ingredients for the sauce.
  5. Mix the tuna chunks with the sauce.
  6. Mix the tuna in with the diced red onions and avocado chunks.
Recipe Notes

Forbidden Rice (Black Rice) was used to get the look I was going for but I prefer white rice.

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