POKE. It's not a new thing out there. The last time I went to LA it was on EVERY CORNER.
But...what is new is making this nourishing and diabetes-friendly dish for yourself. I stole this recipe from my chef husband's notebook, but it is a staple these summer evenings.
Top the poke over a bed of salad greens, add pre-measured rice (if that's your thing), edamame beans, wakame, cucumber, avocado, pickled ginger and season with furikake, ponzu or soy sauce (tamari for GF). Don't forget the spicy mayo (but not too much during these hot summer days and nights).
TUNA POKE RECIPE
1.5 lbs ahi tuna - Sushi Grade - cut into small cubes
1c sweet chili sauce (see recipe below)
1T sesame oil
2T black sesame seeds (or regular)
S&P to taste
1/4 c chopped green onions
Mix, refrigerate and serve asap!
Sweet Chili Sauce
1/2 c rice vinegar
2oz monk fruit sugar
5 garlic cloves - finely chopped
1/2 T red pepper flakes
2.5 T sambal
Mix cornstarch and H20 to make slurry.
Add remaining ingredients and bring to a soft boil.
Add slurry and cook for 2 mins.
Let cool before applying to tuna.
Evan Rachel Soroka