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.
Tuna, Ginger, and 'Screaming Rooster' Poke
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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)
Instructions
- 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.
Recipe Notes
Nutrition Facts
Tuna, Ginger, and 'Screaming Rooster' Poke
Amount Per Serving
Calories 111
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 25mg
8%
Sodium 229mg
10%
Total Carbohydrates 2g
1%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 111 cal, 6g fat (3g mono, 2g poly, 1g sat), 25mg chol, 14g protien, 2g carb, 0g fiber, 229mg sodium
