Chef and Owner of Coalition, Eli Wollenzien stopped by TCL’s kitchen to share his tips on making Tuna Poke.
Raw Tuna (diced, held very cold) 6 oz Ginger Soy Sauce (recipe below) 1-2 teaspoons Avocado (sliced) 1 each Sriracha Aioli (recipe below) 2 teaspoons Wonton Strips As desired Fresno Pepper 4 slices Chives (minced) 1 tbsp Sesame Seeds ½ tbsp Arugula Leaves ½ oz Steps: 1. Toss tuna with ginger soy sauce. 2. Slice avocado and fan on plate. 3. Mound tuna on top of avocado. 4. Squirt aioli over top of tartare. 5. Garnish with fresno, chives, sesame, wonton strips, and arugula. Sriracha Aioli Ingredients: Mayo 1 Cup Lime Juice ½ tsp Sriracha ½ Cup Salt pinch Steps: Mix ingredients together Ginger Soy Sauce Ingredients: Toasted Sesame Oil 1 Tbsp Ginger (minced) 2 Tbsp Garlic (minced) 1 Tbsp Shallots (minced) ½ Cup Soy Sauce 2 Cup Orange Juice 1 Cup Maple Syrup ¾ Cup Sweet Chili Sauce ¾ Cup Steps: 1. In sauce pan over medium heat add toasted sesame oil and sauté the garlic, shallots, and ginger until soft. 2. Add remaining ingredients reduce heat to a gentle simmer and reduce over low heat for about 30 minutes to a light syrup consistency.