Tuna Poke


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Salsa Fresca
Roma tomatoes, small diced 260 g
Sugar 6 g
Olive oil 18 g
Club House Coriander Seed, Ground 5 g
Club House Cajun Seasoning 10 g
Jalapenos, brunoised 20 g
Red onion, peeled and small diced 35 g
Club House Garlic Plus Seasoning 4 g
Cilantro, finely chopped 15 g
Corn 60 g
Yellow Pepper, small diced 20 g
Limes 4
Salt 10 g
Squid Ink Chips
Parmesan 150 g
Water 5 L
Minute tapioca 1 lb
Squid ink 1 tbsp
Club House Monosodium Glutamate (M.S.G.) 1 tsp
Salt 1 tbsp
Fish sauce 1 tbsp
Tuna
Tuna, Yellowfin is preferred 1 lb
Tuna Poke Dressing
Gluten-free soy 400 mL
Ginger, peeled and chopped 48 g
Lime juice 150 mL
Club House Red Pepper, Crushed 10 g
Rice vinegar 240 mL
Jalapeno, cored and deseeded 28 g
Club House Garlic Plus Seasoning 48 g
Sesame oil 80 mL
Sambal 24 g
Cilantro, bunch and remove stems 1
Shallots, chopped 40 g
Miria 160 mL
Garnish
Avocado, cubed 2
Radish, julienned 1
Scallions, chopped 4
Micro cilantro 1 cup
Sesame seeds, toasted 1 cup

Instructions

This recipe was created for Club House for Chefs by: Keith Pears, Executive Chef of the Delta Hotel, SOCO Kitchen + Bar and Char No. 5 in Toronto, ON.

For the Salsa Fresca: Grill fresh corn, cut kernels off and husk. Cool down. Mix all vegetables together and then add in finishing seasoning. Set aside and let marinate overnight to allow the ingredients to marry together.

For the Squid Ink Chips: Bring water to a boil and add your parmesan, salt and fish sauce. Add tapioca and cook until the pearls become clear and soft. Strain and rinse in cold water. Transfer in a mixing bowl and fold in squid ink until tapioca is completely coated. Prepare a sheet tray with a silpat mat. Transfer tapioca on the silpat mat and spread using a large off-set spatula. Dehydrate at 170F for 5-6 hours until dry. Fry at 400F. Set aside.

For the Tuna Poke Dressing: Puree all ingredients together in vitamix. Ensure there is an even consistency. Add enough ultraperse to lightly thicken. Set aside and let sit for 24 hours to allow the ingredients to marry together.

For the Tuna: Cut your tuna into little cubes and marinate with dressing.

For serving: Plate your marinated tuna in the middle of the bowl and top with salsa fresca. Continue to top with avocado, radish, scallions, toasted sesame seeds and micro cilantro and serve with squid ink crackers.

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