Ingredients
- 1 pound sashimi-grade Pacific Tuna, cut into 1/4-to 1/2-inch cubes
- 1/2 teaspoon fresh lime zest
- 1/2 teaspoon fresh orange zest
- 1/2 teaspoon fresh lemon zest
- 1 teaspoon minced fresh ginger
- 2 tablespoons finely diced red onion
- 1/2 cup seeded and finely diced riped tomato
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon seeded and minced serrano chile pepper
- 2 tablespoons canola oil
- 2 tablespoons Sriracha (rooster) sause
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds (white and black)
Tuna, Ginger, and 'Screaming Rooster' Poke
Elisa Bosley | Delicious Living- Serves: 8 people
- Calories per serving: 111
This fresh appetizer, scooped up with corn chips, is best served within an hour of making it, says chef Brian Malarkey of Searsucker in San Diego. Asian hot sauces such as Sriracha (also called rooster sauce for the bottle’s logo) typically are smoother and sweeter than American hot sauces.
Directions
- Combine all ingredients except sesame seeds; marinate for 10 minutes in the refrigerator. Form poke into molds by using rings or an ice-cream scoop. Sprinkle with sesame seeds and serve.
PER SERVING: 111 cal, 6g fat (3g mono, 2g poly, 1g sat), 25mg chol, 14g protien, 2g carb, 0g fiber, 229mg sodium
