TUNA, OR­ANGE AND BEET POKE

Austin American-Statesman Sunday - - SHOPPING TODAY -

In a clas­sic poke (pro­nounced po-kay), any very acidic cit­rus is al­most in­ci­den­tal and added at the last minute as the fish should be raw, not “cooked.” I have taken some of the clas­sic el­e­ments and added beet, as I like its sweet, earthy fla­vors here. You don’t have to use tuna. Any oily fish would work, in­clud­ing mack­erel. — Cather­ine Phipps

2 or­anges or 4 man­darins 14 ounces ex­tremely fresh well-chilled tuna or other oily fish Sea salt 1 gar­lic clove, finely

chopped 2 ta­ble­spoons finely chopped cilantro stems (save the leaves for gar­nish) Finely grated zest of 1

lime Finely grated zest of 1

man­darin (op­tional) ¾-inch piece of fresh root ginger, peeled and grated 1 red chili, finely chopped 2 ta­ble­spoons light soy

sauce A dash of brown rice

vine­gar A few drops of se­same oil 2 medium-sized cooked beets, peeled and diced 1 av­o­cado, diced 2 scal­lions, finely

chopped Juice of 1 lime Cooked sushi rice or quinoa, or a few let­tuce leaves, for serv­ing

Se­same seeds, for gar­nish Cilantro leaves, for gar­nish

Seg­ment the or­anges or man­darins over a bowl to catch any juice, and set the seg­ments aside. Squeeze out the peel and mem­branes into the juice.

Make sure the tuna is ex­tremely well chilled — in fact, it does no harm to freeze it for an hour be­fore you want to use it, and freez­ing makes it eas­ier to cut. Cut into an even dice, around 1/2 to 3/4 inches, place in a dish and sprin­kle with salt. Whisk to­gether all the dress­ing in­gre­di­ents (gar­lic through se­same oil) and pour over the tuna. Leave to mar­i­nate in the re­frig­er­a­tor for 30 to 60 min­utes, no longer.

When you are ready to serve, put the tuna and its dress­ing in a serv­ing bowl with the or­ange or man­darin seg­ments, beet, av­o­cado and scal­lions. Mix the re­served or­ange juice with the lime juice and pour over the con­tents of the bowl. Fold very gen­tly — you don’t want the beets to bleed too much or for the av­o­cado to turn to mush.

Serve with rice (tra­di­tional) or quinoa, or sim­ply pile into let­tuce leaves, sprin­kled with se­same seeds and cilantro leaves. Serves 4. — From “Cit­rus: 150 Recipes Cel­e­brat­ing the Sweet and the Sour” by Cather­ine Phipps (Quadrille, $29.99)

BY MOWIE KAY CON­TRIB­UTED

This poke is made with tuna, or­ange and beets and is from “Cit­rus: 150 Recipes Cel­e­brat­ing the Sweet and the Sour” by Cather­ine Phipps (Quadrille, $29.99).

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