If you can get top quality wild fresh(not frozen) ahi tuna for a great price, buy it, because it’s typically priced from 15-30.00 per pound and when I’m at Costco and see it for 13.99/lb. I grab it.
The caveat is that you end up buying more than you need, usually, so if you wrap tuna very well, freeze and use it within 3 weeks, you’ll still have very fresh wild tuna providing it wasn’t previously frozen.
I freeze fish by wrapping first in unbleached parchment paper, which protects the surface of the fish from plastic residue and it’s easier to unwrap while still frozen. 2 layers of parchment, then a tight wrap of plastic wrap, then tin foil, then in a tightly sealed plastic bag. It seems like overkill but after many years of this, it does work and you’ll have a good product to use. ALWAYS thaw in refrigerator– do not thaw outside of freezer because the outsides of the fish will defrost too quickly for the rest of the fish to catch up and you’ll have unsafe fish that you do not want to eat raw.
One of the tricks I utilize when making sashimi or poke is to partially freeze the tuna so it slices easier, faster and more precisely. Some sushi chefs always freeze fish before preparing raw, both for ease of cutting and for neutralizing any parasites. If you eat raw fish on a regular basis you’re probably beyond worrying about parasites anyway. 🙂
This is a basic poke recipe that isn’t the same without 2 crucial ingredients: sambal olek and fresh grated ginger root. I love crunchy nori rice seasoning on top of my poke too….it’s the textural contrast thing that works.
Make this and serve to 3-4 as an appetizer or for 2 for a first course for dinner or lunch. It works nicely with cucumber, red cabbage and a spritz of lemon for a salad.
- ½ lb piece wild ahi tuna
- 1 T. minced Maui or red onion
- ½ scallion, green part only, minced
- ½ t. fresh grated small or minced ginger root
- 1 t. tamari or soy
- 2 drops asian sesame oil
- ½ to 1 t. Sambal Olek (chili garlic sauce, found in the asian section near the soy sauce)
- sea salt and fresh ground black pepper
- Garnish: sliced cucumber, shredded red cabbage and Nori Komi Furikaki(rice seasoning)
- Partially freeze ahi for about ½ hour if not already frozen, and slice in half horizontally then cube into ½ inch pieces. Don't cut pieces too small as it makes it difficult to eat with chopsticks.
- Combine all ingredients except garnish in medium chilled bowl, gently. Place in fridge to chill while preparing cucumber garnish.
- Serve within a half hour to maintain freshness and color, preferably immediately. Sprinkle rice seasoning on top just before serving.
Veg and additional ingredients cost nominal