Ahi Tuna Poke Towers
I feel in love with Ahi Tuna Poke on several trips to Hawaii.
Back when I was unconscious about carbs I would go out for sushi several times a week. I thought I was eating healthy and could never understand why eating so well I could never lose any weight. I’m kind of a sushi freak and when I find a place that is focused on great, fresh sushi I become the duke, a super-fan and frequent the establishment often.
Currently, I am the duke (yelp) with no one even close to 2nd place at an unassuming local hot spot in Avon, CT called Liki Sushi
This Japanese oasis is not distracted by hibachi like so many others in the area. This is reflected in the quality and freshness of the fish and the attention to detail my personal sushi chefs, Andy and company execute so well. They have great lunch specials and if you sit at the bar you may also get free app like the one below.
The trick to going low-carb is the shift I made to sashimi (hold the rice) several years ago. I do not miss the rice and I do not feel the need for nap after lunch anymore. Those balls of rice are clearly no friend to anyone attempting to get into shape. Another option is to get rolls made without the rice which many on-trend sushi spots will accommodate. Sauce on the side is not a bad idea either. If it tastes too sweet, it probably is, and you should use sparingly or avoid altogether.
When it comes to raw tuna at home however, I prefer this simple preparation of Ahi Sushi Poke. I hope you enjoy my take on Ahi Sushi Poke and I assure you it will be a big hit at your next get together with low-carb friends or a romantic evening starter with the one you love.
- 1 pound sashimi grade ahi tuna
- 1.5 tbsp. finely chopped shallot
- 1/4 cup chopped green onion
- 1/4 tsp. ground coriander
- 1/4 tsp. chilli powder
- 1 tbsp. sesame oil
- 2 tbsp. good quality olive oil
- 1 tbsp. ponzu dressing (kikkoman or other)
- fresh ground salt and pepper to taste
- 1 tbsp. toasted sesame seed
- 1 ripe avocado 1/4 inch dice
- 1/8 tsp. coriander
- 1/4 tsp salt
- 1/4 ground pepper
- 1/3 tbsp lime juice
- 2 tsp. Black caviar or tobiko for garnish
- 1 tbsp olive oil for garnish
- Tuna chopped into 1/4 inch dice.
- Shallot, scallion, corriander, chilli powder.
- Add olive and sesame oils and toss evenly coat.
- Just before serving add toasted sesame seed and mix.
- Avocado, coriander, salt, ground pepper and lime juice.
- Use a 4" mini-spring form pan (or similar - tin can open at both ends)
- With a spoon, pack tuna then avocado - reverse if forming with a tin can.
- Place avocado side down then remove pan.
- Drizzle olive oil
- Top with black Tobiko.
- Makes 2 towers