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July 20: Lunchbreak - Tuna Avocado Poke

Lure Izakaya Pub
2017 South Wells
Chicago
(312) 225-8989
www.lurechicago.com
To read more about the restaurant:

www.metromix.com

Tuna Avocado Poke
Serves two

4 oz sashimi grade yellowfin tuna filet (available at Whole Foods)
4 oz fresh avocado (half of an avocado)
2 tsp blue cheese-citrus sauce
sweet soy sauce (for drizzling)
chives (for garnish)

Blue Cheese-Citrus Sauce:
1 oz blue cheese
10 oz honey tea citrus
3 oz ponzu
2 oz fresh yuzu juice
5 oz white shoyu
1 Tbs shichimi togarashi

Sweet Soy Sauce:
3 oz soy sauce
2 oz mirin
dash of shichimi togarashi

Directions:
Prepare blue cheese-citrus sauce: add all ingredients in blender and blend on "pulse" setting until combined. Chill in refrigerator for at least 10 minutes before serving to allow flavors to blend. Prepare sweet soy sauce: combine all ingredients in a mixing bowl and whisk until combined. Chill in refrigerator until needed.

Cut tuna into 1/2" cubes. (Chill tuna before cutting. Cut right before serving to preserve freshness.) Cut avocado into 1/2" cubes (Cut right before serving to preserve freshness.) Combine tuna and avocado and add 2 Tablespoons of the blue cheese-citrus sauce in a mixing bowl. Lightly toss. (The left-over batch of blue cheese citrus will stay fresh for one week in refrigerator.) Drizzle about 1 teaspoon of the sweet soy sauce over the poke mixture. Finely chop fresh chive and sprinkle over poke mixture for color and taste.

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