Chef's Quick Tip: Tuna poke

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NORWALK -

Chef Justin, the chef at the 'Port Restaurant in Westport, shares how to make one of his top selling appetizers: tuna poke.

Recipe:

When sourcing fresh fish use a reliable source with good reviews. 

Things to look for:

Smell: Fresh fish doesn't smell like fish. It should have a natural oceanic smell.

Look: Depending on the species you're purchasing it should be bright or white. Drab colored, or colors that looks worn out are an indication of age.

1. Until you are ready to cut and use the tuna, keep it in the coldest part of your fridge.

2. Prepare the ingredients: Mix all the prepared ingredients in a bowl and add the tuna. Stir together to combine, gently, but thorough. You can serve immediately or let marinate for up to an hr. Any longer the fish will begin to cook from the acidity in the ponzu.

Ingredient                                 Amount

Sushi Grade Tuna                    1/2 Lb

Ponzu Sauce                            1/2 C

Cucumber, Small cut                 1

Shallot, small cut                       1

Jalapeno, small cut                    1/2

Scallion, chopped                       2 stalk

Sesame Seeds                           1 tbsp

S/P                                              to taste

For more from Chef Justin, check out his website.

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