Tuna Poke

Share

Ingredients

Recipe Preparation

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Thinly slice 6 oz. of fingerling potatoes lengthwise on a mandoline. Place in a 350ºF deep-fryer for 1–2 minutes, or until golden-brown. Place on paper toweling and allow to drain. Place in a storage container until needed. 

To prepare à la carte:

1] Place ice in a large stainless-steel mixing bowl. Place another smaller stainless-steel bowl in the larger bowl on top of the ice. 2] Take a 4-oz. piece of tuna and pat it dry with paper toweling. Dice into ¼” pieces. Place in the chilled stainless-steel bowl sitting in the ice. Add 1 Tbsp. each of poke sauce and green onions and ½ tsp. of peanut oil to the tuna. Mix together with a rubber spatula. 3] Spread ¼ oz. of arugula out on a chilled serving plate. Place the poke on top of the arugula. Place ¼ oz. of fried fingerling potatoes in the poke lengthwise. Sprinkle 1 tsp. of granulated peanuts and ¼ tsp. each of white and black sesame seeds and 1⁄8 tsp. of crushed red pepper on top of the poke. Place a lime wedge on the plate next to the poke.

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…

Supply Products