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Rainbow Poke Salad

 

Rainbow Poki Salad

Rainbow Poki Salad

Yield: 1 serving

Ingredients

  • 1/2 sheet nori (seaweed)
  • Toasted sesame seeds a slice of yellowtail
  • 1 slice of salmon
  • 1 slice of tuna
  • 1 avocado, cut into small chunks
  • Green onion, white part only, finely chopped
  • Carrot, finely chopped
  • Lemon
  • Tempura
  • Masago (smelt roe) (if desired)
  • Ponzu Eel Sauces

Instructions

  1. First, make a small portioned avocado, carrot, and onion salsa mix. Make sure they’re chopped into small bits. Make about 2-3 tbsp full. It's only about 1/3 of the layer of this appetizer.

  2. Next, chop the slice of yellowtail, salmon, and tuna into small chunks. Mix together in a mixing bowl with a tbsp of tempura, and a pinch of masago.
  3. Place a bit of tempura in your molding cup to prevent your mix from sticking to the bottom.
  4. Scoop the mix into the molding cup, - I use a small glass bowl about 1/2 cup size but any small bowl with do.
  5. Next add the salsa mix after, then layer about 3 slices of avocado at the top (this will end up being the base since it will be flipped over).
  6. Grab a plate and zigzag eel sauce as decoration and as a base sauce.
  7. Flip the molding cup of ingredients onto the middle of the eel sauce. Tap the top of the cup to help release the ingredients onto the plate.
  8. On top add ponzu sauce, tempura sprinkles , a bit of masago, dash pepper & a twist of lemon juice over it all.

Notes

If you can’t get to a proper Japanese market, Whole Foods does carry sushi grade fish. Just specify when purchasing.

YOU WILL NEED THE FOLLOWING SUSHI TOOLS ON HAND TO PREPARE YOUR POKI:

  • Knife
  • Cutting board
  • Small molding bowls
  • Mixing and measuring spoons
  • Serving plates

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 2022Total Fat: 100gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 75gCholesterol: 491mgSodium: 6642mgCarbohydrates: 139gFiber: 30gSugar: 51gProtein: 148g

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© Carol Takakura
Cuisine: Japanese / Category: Fish and Seafood; Salad

 

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Shrimp with Sweet Chili Glaze

 

Shrimp with Sweet Chili Glaze

Shrimp with Sweet Chili Glaze

Yield: 2-3 servings
Cook Time: 8 minutes
Total Time: 8 minutes

Ingredients

  • 3 tablespoons extra virgin olive oil
4 tablespoons freshly squeezed lime juice
  • 2 tablespoons raw sugar
  • 2 cloves garlic minced
  • 1 whole, canned chipotle chili pepper, pureed
  • 3 tablespoons finely chopped fresh cilantro
  • 
1 pound large wild caught shrimp
  • 
2 medium shallots, minced
  • 
¾ cup panko bread crumbs
  • 1 ½ teaspoon ground coriander
  • 
½ teaspoon My Sage Gourmet Tuscan Herb Seasoning or sea salt
  • 
¼ teaspoons freshly ground black pepper
  • 
2 tablespoons unsalted butter
  • 1 pound baby spinach leaves (optional)
  • 
Lime wedges
  • 1/4 cup finely chopped flat-leaf parsley for garnish

Instructions

  1. In a medium size bowl, combine first 6 ingredients (oil-cilantro) mix well and allow to rest for 30 minutes or more
  2. Remove and discard the vein, tail and shell of each shrimp, set aside
  3. In a small bowl combine panko, coriander, My Sage Gourmet Tuscan Herb Seasoning and pepper
  4. Add Shrimp to panko mixture, coating well and set aside
  5. Melt the butter in a large heavy skillet, over medium heat
  6. Add shallots, stirring occasionally, cook until opague
  7. Add Shrimp, cook 2-4 mins. turning once, until pink
  8. Reduce heat, add ½ the oil/chilli mixture, stirring to coat the Shrimp (about 1 minute)
  9. Drizzle a small amount of remaining chili sauce mixture on each plate, dividing evenly
  10. Place a small pile of spinach (1/4 cup) onto each plate.-optional
  11. Spoon the shrimp mixture onto the plates atop the spinach and chili glaze.
  12. Line each plate's edge with parsley and lime wedges

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 883Total Fat: 39gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 509mgSodium: 3217mgCarbohydrates: 71gFiber: 12gSugar: 20gProtein: 67g

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© Carol Takakura
Cuisine: Healthy

Photography courtesy of JTT Photography

 

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Tuscan Tuna Salad

 

Shows an image of pita bread stuffed with tuna salad

Tuscan Tuna Salad

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 2 - 5 ounce cans, Safe Catch Brand, Skip Jack Tuna (or their wild Albacore)
  • 1 dozen small grape tomatoes, halved lengthwise
  • 1-2 tablespoons finely minced shallots
  • 2 tablespoons avocado oil
  • 1 15-ounce can Borlotti or Cannellini beans, rinsed and drained well
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon My Sage Gourmet Tuscan Herb Seasoning
  • Freshly ground pepper, to taste

Instructions

  1. Place first 6 ingredients in a medium size serving bowl, stirring gently with a rubber spatula or wooden spoon.
  2. Add My Sage Gourmet Tuscan Herb Seasoning and pepper to taste, mixing gently.
  3. Cover and refrigerate until ready to serve.
  4. Stays fresh for 24-48 hours.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 167mgCarbohydrates: 29gFiber: 7gSugar: 1gProtein: 17g

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© Carol Takakura
Cuisine: Italian

 

 

America – It’s time to Fall in Love with Canned Tuna again!

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Why Eat Canned Tuna?

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