Sams Fried Poke With Tuna Recipes

TUNA POKE

Steps:

• Make the poke: Mix the tuna, onion, cucumber and jalapeño in a large bowl.
• Puree the soy sauce, vinegar, ginger, sambal, sesame oil and brown sugar in a blender, scraping down the sides, 1 minute. Add to the tuna; toss. Refrigerate 15 minutes.
• Meanwhile, make the wonton chips: Heat 2 inches of vegetable oil in a Dutch oven until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the wonton wrappers until golden, about 2 minutes. Drain on paper towels; sprinkle with salt.
• Divide the poke among glasses or bowls. Top with the scallions and wonton chips.

TUNA POKE

Steps:

• Carefully cut the tuna, against the grain, into thick planks of 3/4 inch, and then into 3/4-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
• Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
• Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.

COUNTRY FRIED TUNA

Steps:

• For the Pickled Ginger Tartar Sauce: Combine all the ingredients in a small serving bowl and set aside.
• For the Wasabi Guacamole: Add all the ingredients to a small serving bowl and mash together until smooth. Set aside.
• For the Tempura Batter/Tuna: Whisk all ingredients together in a large bowl, but do not over mix. Keep well chilled in the refrigerator or over an ice bath until ready to use.
• In a deep-fryer or stockpot, heat the oil to 350 to 375 degrees F. Cut the tuna into 2 portions. Dip each piece into the tempura batter, coating all of the sides. Lower into the deep-fryer and cook until the batter is crisp, but not overly browned, approximately 1 minute. Remove from the fryer to a cutting board and cut into 1/4 to 1/2-inch slices. Transfer the tuna to a serving platter and serve with the Pickled Ginger Tartar Sauce and the Wasabi Guacamole.

SAM'S MAI TAI

Steps:

• Fill a 15-ounce glass with ice. Pour light rum, grenadine, orange Curacao, sour mix, and pineapple juice in the glass. Top off with dark rum and garnish.

SAM CHOY'S FRIED POKE WITH TUNA

Steps:

• Place tuna cubes in a bowl with shoyu, onion, green onion, seaweed, and sesame oil. Mix well and then quickly sear in hot oil in a high heat wok. Don't cook for more than 1 or 2 minutes, as you want the center raw. Serve on a bed of greens.