Easy Ahi Tuna Poke

“I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.”
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I partnered with Kikkoman and had the opportunity to create this delicious sodium saving recipe! It is bursting with flavor by using Kikkoman’s Less Sodium Soy Sauce , it is also simple to make! I love poke and it’s not too often that you can find a good poke. I have always wanted to make my own poke but it always seemed so intimidating to make and prepare because it is made with raw fish. Luckily I live in Monterey so finding fresh fish around here is easier than most places. I got my fresh sashimi/sushi-grade tuna from Monterey Fish Company here in town. You should be able to find fresh sashimi/sushi-grade tuna at a specialties grocery store or your local grocery store that has a relatively large seafood department.

This recipe makes me extra happy because by using Kikkoman’s Less Sodium Soy Sauce, I am significantly cutting down the sodium intake that it usually found in poke.

Easy Ahi Tuna Poke

Easy Ahi Tuna Poke

Ingredients

2 1/2 Tbsp. Less Sodium Kikkoman Soy Sauce

1 tsp. Kikkoman rice wine vinegar

1 1/2 tsp. toasted sesame oil

1 tsp sesame seeds; plus more for garnishing (I used black and white seeds)

1/2 tsp. red pepper flakes

3 scallions; thinly sliced plus more for garnishing

1 lb. sushi grade Ahi tuna; cubed into 1 inch pieces

Top with cubed avocado; optional

Top with sliced cucumbers; optional

Instructions

  1. In a medium mixing bowl, whisk together the Less Sodium Kikkoman Soy Sauce, Kikkoman rice wine vinegar, sesame oil, sesame seeds and red pepper flakes until combined.
  2. Add the cubed tuna and scallions and mix with a spoon. Mix gently as the fish is delicate. Mix until tuna cubes are covered in the dressing. Cover with plastic wrap and let marinade in refrigerator for at least 20 minutes. This will allow all the flavors to enhance, do not skip this step.
  3. Once marinated, scoop poke into bowls and top with more sesame seeds and scallions. Serve over brown or white rice, chopped romaine lettuce, seaweed salad, or simply eat it as is!
http://kathrynskitchenblog.com/2017/01/easy-ahi-tuna-poke/

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img_8206There are so many different ways that you can eat this poke, my boyfriend and I kept it simple and ate this poke as is! BUT you can also eat it over white or brown rice, chopped romaine salad or with sliced cucumbers or crackers. This poke is light and makes the perfect edition to your healthy eating New Year’s resolutions! 🙂

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Spicy Garlic Grilled Edamame

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I’m a huge fan of edamame especially when eating my favorite food, sushi. One of my favorite sushi restaurants in the Bay Area has a grilled edamame that is amazingly delicious so I tried to make my own version and added a little bit of spicy-ness. These literally took me 10 minutes to whip up so there’s no need to spend too much time in the kitchen for these.

Yield: 4

Ingredients:
1 package of edamame; precooked (you can usually find them in the produce section, near the salads of the grocery store)
1 Tbsp Sriracha Sauce
1 tsp granulated garlic
2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sea salt
1 Tbsp toasted sesame seeds

Steps:
1. Mix all ingredients in a bowl and mix until everything is evenly coated. Heat a skillet grill on medium heat and add edamame. Grill for 5-7 minutes until grill marks appear on beans.

*You can even mix all the ingredients the night before and let sit in the refrigerator for extra flavor and spice.

Chinese Chicken Cobb Salad with a Ginger Sesame Vinaigrette

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I love Cobb salads and I also love Chinese Chicken salads so I decided to combine the two! You can even add shrimp or another type of seafood or meat if you would like as well.

Yield: 2

Ingredients:
4 cups romaine lettuce; chopped
1 avocado; cubed
4 ounces of grilled chilled; chopped
1 (12 ounce) can mandarin oranges; drained
1 (12 ounce) can corn; drained
1/4 cup green onions; chopped
1/4 cup red bell peppers; chopped

Ginger Sesame Vinaigrette
1 Tbsp sesame oil
1 Tbsp honey (heat in microwave for 10 seconds to melt)
1 tsp soy sauce
1 tsp grated ginger
1/2 tsp garlic powder
3 Tbsp rice wine vinegar

Steps:
1. In a medium bowl, whisk together sesame oil, slightly melted honey, soy sauce, ginger, garlic powder, and vinegar. Add lettuce and toss together with tongs until evenly coated.

2. Assemble salad on plate or bowl with the salad on the bottom. Then top with rows of mandarin oranges, bell peppers, avocado, chicken, corn, and green onions.