Sunnys Ahi Tuna Poke With Plantain Chips Recipes

AHI TUNA POKE

Steps:

• Whisk together the white soy sauce, sesame oil, rice wine vinegar, and yuzu juice in a medium bowl.
• Add the scallions and macadamia nuts, followed by the tuna, and fold together. Marinate for 15 minutes at room temperature before serving.

AHI TUNA POKE APPETIZER

Steps:

• In a small bowl, combine the soy sauce, sesame oil, ponzu, sugar, rice wine vinegar, sriracha sauce, ginger and lime juice. Whisk to combine and set aside.
• In a medium bowl, combine the diced tuna, cucumber, red onion, edamame, green onion and toss to combine. Drizzle half of the sauce mixture over the tuna and toss to coat.
• Transfer the tuna poke to a serving bowl. Sprinkle with the cilantro leaves, toasted and black sesame seeds. Serve remaining sauce in a small bowl for drizzling or dipping and serve with plaintain chips or wonton chips on the side for scooping up.
• Alternative serving suggestion: Place a large scoop of tuna poke in a lettuce leaf cup.

SUNNY'S FRIED TUNA STICKS WITH WASABI MAYO SAUCE

Steps:

• For the sauce: In a medium bowl, mix together the mayonnaise, honey, soy sauce, lemon zest and juice and wasabi. Taste--it should be salty, sweet and a bit tangy. Balance the seasoning if needed. Refrigerate.
• For the tuna: In a large bowl, mix together the tempura batter, cold seltzer and soy sauce. You want the batter to have a pancake-like consistency; you may not need all the seltzer. Set aside in the refrigerator.
• Slice the tuna against the grain into 3/4- to 1-inch-thick sticks. You should be able to make 4 to 5 sticks from each tuna steak. If using skewers (not needed), push one down the center of each. Dust each tuna stick all over with salt and pepper, then some flour. Transfer to a baking sheet lined with parchment paper and freeze for 30 minutes.
• Meanwhile, add enough oil to a pot to deep-fry the fish sticks and heat to 375 degrees F.
• When ready to fry, remove the batter from the refrigerator and the floured tuna from the freezer. Check all sides to make sure the flour is still dusty and not soaked in; sprinkle with flour again if needed, then dip into the batter and fry until golden, about 2 1/2 minutes. Remove and season immediately with everything bagel seasoning or a pinch of salt. Serve with the dipping sauce.

AHI TUNA POKE

Steps:

• Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
• Serve with avocado and fresh lime wedges.

PLANTAIN CHIPS

Steps:

• Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F.
• Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve.

PLANTAIN CHIPS

Steps:

• Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve.

TUNA AVOCADO POKE

Steps:

• Combine the tuna, cilantro, ginger, jalapeno if using, shallot, soy sauce and sesame oil in a bowl; toss gently. Cover and refrigerate for at least 1 hour or up to 2 hours.
• Just before serving, fold in the avocado. Scoop 1 1/2 to 2 tablespoons of the poke onto each on lettuce leaf. Serve.