Chef's Quick Tip: Tuna Poke

This week, chef Nick Martschenko of South End and Uncorked Restaurant, shows Tina Redwine how to make decadent summer dishes and drinks.

News 12 Staff

Jul 27, 2020, 3:00 PM

Updated 1,419 days ago

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This week, chef Nick Martschenko of South End and Uncorked Restaurant, shows Tina Redwine how to make decadent summer dishes and drinks. 
 
Tuna Poke with dressings
Ingredients: 
Tuna Mix
3 oz siracha
I quart sesame base
I quart sesame vinaigrette
Sesame Vinaigrette
14 oz soy sauce
10 oz sugar
20 oz rice vinegar
2 oz black sesame seeds
Pinch of red pepper flakes
12 oz sesame oil
12 oz pomace oil
Sesame Base
64 oz soy sauce
4 c brown sugar
1 bunch cilantro
2 oz chopped garlic
Method:
1) Heat all ingredients in a pot until cilantro turn brown
2) Blend in blender and pass through chinois
3) Cool
Use sushi grade tuna (Ahi or Yellow fin tuna from Hawaii) W
dice the tuna and put aside
make the vinaigrette, in the pot combine soy sauce, brown sugar, cilantro, chopped garlic, heat it up, puree it and chill
make a sesame base, mix soy sauce, white sugar, rice wine vinegar, sesame seeds, a little bit of chili flakes, sesame oil and a little bit of olive oil.
add a little bit of the base to the vinaigrette with a bit of sriracha add that to the tuna poke
fancy it up with a little bit of sesame oil powder. Some micro cilan and a wonton crisp
Contact:
Nick Martschenko
Chef and Owner 
South End and Uncorked Restaurant
Photos: Chef's Quick Tips
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