Recipe of the Week: Ahi tuna poke with a citrus twist


Poke business is booming across the country, and cookbook authors are hoping we’ll try to prepare it at home.

In addition to poke-dedicated books that came out this year, including “Poke: Hawaiian-Inspired Sushi Bowls” and “The Poke Cookbook: The Freshest Way to Eat Fish,” we are seeing the dish pop up in cookbooks from around the world.

This version from “Citrus: 150 Recipes Celebrating the Sweet and the Sour” by Catherine Phipps (Quadrille, $29.99) adds beets and oranges (or mandarins) to the cubed tuna mixed with soy sauce-ginger dressing.

Tuna, Orange and Beet Poke

In a classic poke (pronounced po-kay), any very acidic citrus is almost incidental and added at the last minute as the fish should be raw, not “cooked.” I have taken some of the classic elements and added beet, as I like its sweet, earthy flavors here. You don’t have to use tuna. Any oily fish would work, including mackerel.

— Catherine Phipps

2 oranges or 4 mandarins

14 ounces extremely fresh well-chilled tuna or other oily fish

Sea salt

1 garlic clove, finely chopped

2 tablespoons finely chopped cilantro stems (save the leaves for garnish)

Finely grated zest of 1 lime

Finely grated zest of 1 mandarin (optional)

3/4-inch piece of fresh root ginger, peeled and grated

1 red chili, finely chopped

2 tablespoons light soy sauce

A dash of brown rice vinegar

A few drops of sesame oil

2 medium-sized cooked beets, peeled and diced

1 avocado, diced

2 scallions, finely chopped

Juice of 1 lime

Cooked sushi rice or quinoa, or a few lettuce leaves, for serving

Sesame seeds, for garnish

Cilantro leaves, for garnish

Segment the oranges or mandarins over a bowl to catch any juice, and set the segments aside. Squeeze out the peel and membranes into the juice.

Make sure the tuna is extremely well chilled — in fact, it does no harm to freeze it for an hour before you want to use it, and freezing makes it easier to cut. Cut into an even dice, around 1/2 to 3/4 inches, place in a dish and sprinkle with salt. Whisk together all the dressing ingredients (garlic through sesame oil) and pour over the tuna. Leave to marinate in the refrigerator for 30 to 60 minutes, no longer.

When you are ready to serve, put the tuna and its dressing in a serving bowl with the orange or mandarin segments, beet, avocado and scallions. Mix the reserved orange juice with the lime juice and pour over the contents of the bowl. Fold very gently — you don’t want the beets to bleed too much or for the avocado to turn to mush.

Serve with rice (traditional) or quinoa, or simply pile into lettuce leaves, sprinkled with sesame seeds and cilantro leaves. Serves 4.

— From “Citrus: 150 Recipes Celebrating the Sweet and the Sour” by Catherine Phipps (Quadrille, $29.99)



Reader Comments ...


Next Up in Austin360 Eats

ICYMI: New $6 million portal for Laguna Gloria
ICYMI: New $6 million portal for Laguna Gloria

The Contemporary Austin has raised $6 million to make the entrance to Laguna Gloria more welcoming. The entrance to Laguna Gloria will be transformed by a $6 million welcoming project. Contributed by Reed Hilderbrand READ MORE about the plans at our premium site MyStatesman.com. The beloved 14-acre site, home to b’s...
This week’s music picks: Mood Mondays, Moonpies, St. Vincent and more
This week’s music picks: Mood Mondays, Moonpies, St. Vincent and more

[youtube=http://www.youtube.com/watch?v=xTKnheaUT_Y&w=492&h=307] Monday: Mood Mondays with Christy Hays at Hole in the Wall. Hays, one of Austin’s rising-star singer-songwriters, is in the midst of a weekly residency in February at the UT campus-area haunt, and each week she teams up with different...
Everything can be good to the last drop when you're resourceful
Everything can be good to the last drop when you're resourceful

"I saved this in case you want to use it for something," my husband, Braeden, says multiple times a week. Sometimes he's holding a jar of honey, empty save for the sticky bits clinging to the sides. Other days it's a bottle of barbecue sauce with an infuriating amount left at the bottom that refuses to squeeze out. Sure, we could rinse and...
Webb Report: The Onion’s version of Mayor Adler is pro-werewolf
Webb Report: The Onion’s version of Mayor Adler is pro-werewolf

In college, I swore I saw a ghost while driving around off Convict Hill Road with my friends one night. I also heard strange voices in the American-Statesman newsroom on Halloween a few years back when I was working the graveyard shift. Aside from watching “Teen Wolf” reruns all weekend after having my wisdom teeth extracted, though, I...
Enter the hypnotic, disturbing beauty of ‘Koyaanisqatsi’
Enter the hypnotic, disturbing beauty of ‘Koyaanisqatsi’

Anyone who was lucky enough to see “Koyaanisqatsi: Life Out of Balance” in the early 1980s will never forget it. The experimental movie about the tensions between the environment and the tentacles of modern urban life broke into the national consciousness without the use of words. First-time director Godfrey Reggio used slow-motion and...
More Stories