Ahi tuna
When we think of recent food trends we want to stick around for a long time, poke bowls are at the top of our list. It feels like poke restaurants have popped up everywhere lately, ahi tuna for good reason!
Poke bowls are healthy, and offer lots of opportunity for customization and creativity. They’re super easy to make at home! This is our favorite combo of ingredients, but you can feel free to swap in your favorites or whatever you’ve got in the fridge. You could serve it over sushi-style rice or salad.
Speaking of tuna, since it really is the star of the show in these bowls, you’re gonna want to shell out a little extra for the good stuff. No matter where you’re buying your fish from, there should be someone in the store that knows a thing or two about seafood. 1 best way to find the best tuna for your bowls is to talk to that someone. Explain that you will be eating this tuna raw, and they should have a good idea which fish is best for you.
In most other cases, buying frozen fish is totally cool. In this case though, freezing can compromise the texture and appearance of the tuna, so better to go fresh if possible. This means it’s meant to be eaten raw, so you know the quality is good. Look for pieces without white streaks. When choosing your tuna, you might notice that some pieces have long white streaks running through the steaks. Those white streaks are connective tissue, and they’re VERY CHEWY.
Choose tuna steaks with as little connective tissue as possible, and use a paring knife to remove as much of it as you can before chopping your tuna into bite-size pieces. Craving tuna but looking for something on the cheap side? Go the comfort food route and make these delicious and easy tuna melts! In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat.
Refrigerate for at least 15 minutes or up to 1 hour. To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving. This content is imported from poll.
You may be able to find the same content in another format, or you may be able to find more information, at their web site. Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. 5 0 25 0 25 0h-.
