Seared Tuna Poke Using a Blow Torch (Ahi Poke) with Tamari & Seaweed Roasted Seeds
Updated: Nov 1, 2019
200 g thick raw tuna steak, sustainablly sourced, cut into 4 cm rectangular pieces
steamed rice (I use Japanese rice)
1 ripe avocado, sliced
1 cup steamed edamame beans
1/3 cup Japanese soy sauce
1 Tsp sesame oil
1 Tsp rice vinegar
1 Tsp ginger juice
1 Tsp apple syrup (or honey, or sugar)
How to make a poke bowl (Ahi poke)
Place tuna pieces on a wire rack set over an oven tray (be careful, the flame of a blow torch is extremely hot). Using a blow torch, cook each side of tuna until the flesh just starts to char.
Transfer tuna to cutting board and cut each piece into 1cm-thick slices using a sharp knife.
For soy dressing: Combine all ingredients in a small bowl, mix well.
Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile tuna slices on top.
Scatter over Tamari roasted seed toppers and other toppings and enjoy immediately.