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Friday, August 4, 2017

Ahi and Avocado Poke Bowl on Arugula

My first memory of eating Poke was on the beach in Hawaii.. bought at the market and separated into plastic cups for the family.
I had never eaten anything as intriguing and it wasn't a big thing.
Then I had it several times at Roy's, a Hawaiian restaurant, and finally, a homemade version from my Father.
Since then, no poke for me.
Also since then, it seems like Poke has become the new fresh fast food.  There are little poke shops EVERYWHERE!
When you only come back to the US every couple of years, these types of changes really stand out.  It went from "what is poke and how to you pronounce it?" to "omg you don't know what poke is?"
Although it's trendy and delicious, which is a rare combination, I do hope that the fishing regulations will take notice of the diminishing tuna populations in the ocean.  These babies need a break to be able to reproduce in sufficient quantities.
Everyone loves to be able to eat it now but it would be even nicer to be able to eat it in the future.
With that said, when it is available and not too expensive, I'm guilty of indulging on that rare occasion.  When I do, this is how I prepare it:
Serves 4
900g (2lbs) fresh Ahi Tuna, cut into cubes
2 small avocados, cubed
1/2 firm cucumber, diced
1 very ripe tomato, diced
1 jalapeno, diced 
2 tsp dried seaweed, rehydrated (use hijiki or wakame)
1 handful chopped cilantro
1 handful chopped chives
1 green onion, chopped
as much arugula as you want as a bed
some black and white sesame seeds for garnish
2 Tbsp soy sauce
1 Tbsp grated ginger
1 Tbsp sesame oïl
1 Tbsp rice vinegar
freshly cracked black pepper
1/2 tsp white sesame seeds
1/2 tsp black sesame seeds
1.  Whisk the vinaigrette ingredients together.
2.  Toss with all the rest.
3.  Serve over a bed of arugula
4.  Ask yourself if you are worthy of eating such a heavenly thing

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