A few days ago, summer officially began. This has been a cooler summer so far, and for that, I am incredibly grateful. There are times that I leave my air conditioner on at home to prevent my dog from overheating. So the cooler days are much appreciated. To fight against the heat in the summer, I eat lots of cold foods, Vietnamese spring rolls, salads, cold sandwiches, especially summer fruits. Watermelon, cantaloupe, Hami melon, honeydew… I love them all. Eating cool foods reduces the amount of heat generated in my kitchen from cooking. Another reason is that the coolness of the food itself is a welcome contrast to the ambient heat. I have heard that in countries where summers are ridiculously hot, the people eat spicy foods so that they can sweat and cool down. While I understand that logic, I dread the idea of being drenched in my own sweat while suffering both the heat of summer and the heat of my food.
Which leads to today’s post: seared tuna poke bowls. I had some white rice leftover in my refrigerator, so it was just a simple matter of giving a quick sear to the tuna steak that I had and then combining with vegetables and a quick and easy poke sauce for a refreshing and light meal. This is such a simple and fast meal, especially if you already have rice ready to go. Poke bowls have become more and more elaborate with its recent celebrity status in the food world. Toppings can range from fried onion and garlic chips to salmon roe. I encourage folks to use whatever toppings are available to them in their pantry and refrigerator. I had cucumber in my refrigerator and sesame seeds in my pantry, so those were my toppings of choice for this poke bowl.
The sauce is a very easy combination of sugar, soy sauce, a splash of sesame oil, and a splash of water. It is a quintessential flavor combination of sweet and savory that is characteristic of many Asian dishes. This basic sauce is incredibly versatile in Asian cooking and can be used as the foundation of a salad dressing, the sauce for a yummy stir fry, brushed onto seared meats as teriyaki sauce, or as the base of a marinade for chicken, pork, beef.
Fresh fish is the key to delicious poke. Buy the best quality fish that you can find to ensure a tasty outcome. I find that Costco has some nice quality fish at prices that do not completely drain your wallet. Salmon could be a substitute for tuna in this dish.
When making the sauce, make sure that the sugar is well-mixed. Otherwise, sugar granules may fall to the bottom of your sauce and create a grainy texture and uneven flavor profile when you pour your sauce into your poke.
Prep Time: 5 minutes
Cook Time: 30 minutes
½ cup uncooked rice, washed
½ cup water
2 Persian Cucumbers, thinly sliced
1 small avocado
½ lb tuna or salmon steak
salt & pepper to taste
1 tbsp olive oil
2 tbsp soy sauce
2 tsp sugar
1 tsp sesame oil
1 splash of water
1 tbsp sesame seeds
Follow rice cooker instructions to cook rice. Otherwise, place rice and water in a pot and place it on high heat until it begins to boil. Reduce to low heat and cover with a lid. Cook for approximately 20-25 minutes, or until rice is just done (rice should still be chewy, but soft).
Slice avocado and cucumber tomato thinly. Set aside.
Make sauce: add soy sauce, sugar, sesame oil, and a splash of water together.
Pat tuna steak dry, and then season with salt and pepper on both sides. Heat a pan on high heat until it begins to smoke. Then add oil and place tuna steak gently on the pan. Allow to sear for 1 minute, then flip and allow the other side to sear for another minute. Remove immediately from the heat and allow to rest.
Thinly slice seared tuna into ¼ inch thick slices and set aside.
Check rice for doneness. When the top grains of rice have softened, the rice is ready. Give rice a quick stir and spoon evenly into 2 bowls.
Top rice with tuna slices, cucumber, and avocado slices. Sprinkle on sesame seeds.
Pour sauce onto fish and rice and eat immediately.