If she's not already your One Drop | Expert, get to know One Drop's Rachel Head as she serves up her most savory recipes!
We're having our poke moment
Talk about all the rage! Poke (pronounced “POH-keh”), which originated in Hawaii, is becoming a go-to staple for many trying to stay low carb. What is it? Fresh, filling, deliciousness, by way of a sushi-inspired salad. If sushi is your thing, poke is your new thang.
Why tuna poke? 🎏
Tuna poke is a simple, four-step recipe that helps keep us chilled out here in Arizona - no ovens to turn on, no cooking required! While poke works great on rice, noodles, or crackers, it also goes perfectly atop a bed of greens, or cucumber slices for a tasty, low carb alternative. This poke recipe is a great way to get that sushi-like meal you're craving, without the rolling or the carbs! Serve it along with diced avocado, edamame, beets, or shaved carrots, and you’ve got a colorful poke concoction. Fresh, sashimi grade fish is an important part of this recipe, and it may take some time to find a source in your city. Especially if you are landlocked in Arizona like my family! But once you do locate a reputable seller, your low carb options will be as wide open as the ocean. So start asking around if you don’t already have one!
For the fish ✓ 16 ounces fresh ahi tuna steak (sashimi grade) For the marinade ✓ About ½ cup of soy sauce ✓ A couple of tablespoons of sesame seed oil ✓ A teaspoon or so of grated ginger ✓ A little extra salt ✓ ++Whatever strikes your fancy! (Sliced jalapeño or serrano peppers, crushed red pepper flakes, toasted sesame seeds, roasted seaweed, garlic cloves, green onions, crushed macadamia nuts, orange zest, or any other flavors you like!)
1. Mix the marinade ingredients and give a good stir. 2. Slice the tuna steaks into small cubes that are similar in size. 3. Mix the tuna cubes into the marinade. 4. Cover with plastic wrap and let sit in the fridge for at least one hour, but up to 2 days.