With Spring upon us it is a perfect time to begin to think about warmer weather dishes. Presenting: Kelly Eastwood's fresh and yummy 'Albacore Tuna Poke Bowl'
ALBACORE TUNA POKE BOWL By Kelly Eastwood
Albacore tuna are still in abundance on the south coast at the moment, and I can’t think of a better way to eat it than the way the Hawaiians have been eating it for years – ‘poke’ style – pronounced, ‘pokay’. They like to eat it diced, marinated and raw – simple, delicious and fresh. Now part of the ‘poke bowl’ trend, this is a great way to say goodbye to heavy Winter food, and welcome the beginning of Spring with some traditional Japanese flavours.
Serves 2
INGREDIENTS For the poke bowl 1 cup sushi rice 2 tbsp mirin vinegar 1 zucchini, sliced into matchsticks (julienned) 1 carrot, peeled and sliced into matchsticks (julienned) 2 radishes, thinly sliced 100g edamame beans, cooked in salted water and podded (shelled) 2 tbsp kimchi 2 tbsp crispy shallots Sesame seeds, toasted – to garnish Micro shiso leaves – to garnish
For the quick pickle 1 tbsp salt 175g raw sugar 110ml apple cider vinegar 100ml water
For the albacore poke 350g albacore tuna, diced into 1cm cubes 2 tbsp soy sauce 1 tbsp sesame oil 1 tsp honey 4 spring onions, finely sliced 2 tsp sesame seeds, toasted
For the Furiake (Makes 65g) 3 tbsp toasted sesame seeds 5g dashi stock (dehydrated) 2 tbsp crispy shallots 2 tsp raw sugar 4 toasted nori sheets 1 tsp sea salt
Method 1. Cook the sushi rice according to the absorption instructions on the packet. Once cooked, remove from heat and add 2 tbsp mirin vinegar. Stir through the rice to flavour it. Place the lid back on the pot and leave to stand warm until you are ready to serve. 2. Meanwhile, pickle the vegetables. Place the zucchini, carrot and radish into a small heat proof bowl. Put all of the quick pickle ingredients into a small pan, and bring to a boil. Simmer for 2 minutes until the sugar and salt have dissolved. Remove from the heat, and immediately pour over the carrot, zucchini and radish. Set aside and leave to pickle for 10 minutes. 3. For the albacore poke, combine all of the ingredients in a small bowl and marinate the albacore for 5 minutes. 4. For the furiake, place all of the ingredients into a food processor and blitz to a consistency of breadcrumbs. Sprinkle 3 tbsp of the furiake mixture over the rice and gently mix through. Transfer any remaining furiake seasoning to an airtight container and keep for your next poke lunch! 5. Now it’s time to build your poke bowl. Spoon half of the rice into a large bowl. Place half of the tuna on top. Drain the pickled vegetables, and place on top of the rice with the edamame beans and kimchi. Garnish with crispy shallots, toasted sesame seeds and micro shiso leaves. Enjoy! You can follow Kelly @ https://www.instagram.com/how2cookwithkelly
