PALEO AHI POKE STACK
Poke is a dish that is traditionally made up of ahi sashimi mixed with a marinade and fresh chopped vegetables. It is usually served as an appetizer, but can be eaten as a main meal as well. One of my favorite restaurants serves an ahi poke dish that I have been wanting to recreate at home for a long time. The sauce is a combination of salty and sweet with just a hint of heat, and all of the ingredients are fresh and flavorful. The dish is served mixed together in a bowl, but I wanted to stack it for this recipe because I think it makes for a nice presentation. And I have this obsession with stacking food lately.
To make the ahi poke stack you can use a food stacking ring or any food can with both the top and bottom removed. A food stacker/stacking ring is a tall metal ring that allows you to layer different food on a plate. Once you remove the ring you have a nice tower that make a very pretty presentation. I used a 6" (diameter) can to make two large towers, but you can use any size ring/can and just modify the amount of ingredients you use for each layer based on the size. Smaller "bite sized" stacks are also fun to create as appetizers for a dinner party. If you don't feel the need to stack, you can just combine all of the ingredients in a bowl and serve the ahi poke mixed together and place the cilantro and sesame seeds on top for a garnish.
To make the ahi poke stack you can use a food stacking ring or any food can with both the top and bottom removed. A food stacker/stacking ring is a tall metal ring that allows you to layer different food on a plate. Once you remove the ring you have a nice tower that make a very pretty presentation. I used a 6" (diameter) can to make two large towers, but you can use any size ring/can and just modify the amount of ingredients you use for each layer based on the size. Smaller "bite sized" stacks are also fun to create as appetizers for a dinner party. If you don't feel the need to stack, you can just combine all of the ingredients in a bowl and serve the ahi poke mixed together and place the cilantro and sesame seeds on top for a garnish.
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Paleo Ahi Poke StackPrep time: 20 mins Cook time: 5 mins Inactive: 2 hours Servings: 4
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Ingredients:
MARINADE:
- 1/2 cup coconut aminos
- 1 Tbsp. raw honey, melted (optional)
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 tsp. toasted sesame seed oil
- Dash ground ginger
- Dash red pepper flakes
POKE STACK:
- 1 1/2 lbs. ahi (yellowfin tuna) steaks, chopped into 1 inch chunks
- 1 large cucumber, peeled and chopped
- 1 medium red onion, peeled and chopped
- 2 medium roma tomatoes, chopped
- 1 cup broccoli slaw
- 2 medium ripe avocados, peeled, seeded and chopped
- 1/2 cup fresh cilantro, chopped
- Dash sesame seeds
WONTON:
- 1/2 cup arrowroot powder
- 1 egg, whisked
- 1 cup water
- 1/8 tsp. sea salt
- 1-2 Tbsp. coconut oil or bacon fat (for frying)
Equipment:
- Chopping board
- Cutting knife
- Medium sized resealable container
- Small round frying pan (egg pans work best)
- Food stacker/stacking ring (or a 13/14 oz. food can with both top and bottom removed)
- Kitchen spoon
- Spatula
Directions:
TO MARINATE THE AHI:
1. Place the marinade ingredients in a resealable container and stir well to combine. Add the chopped ahi tuna, cover with a lid, and allow to marinate in the refrigerator for at least 2 hours.
TO MAKE THE "WONTONS":
1. Combine the arrowroot powder, eggs, water and sea salt in a medium sized mixing bowl and stir well to combine. Set aside.
2. Heat about 1 tsp. (or more if needed, depending on size of pan) of the coconut oil or bacon fat in a small round frying pan over medium-high heat. Using a spoon, slowly pour the mixture into the pan until you get the desired size. You want the wonton to be slightly larger than the stacker/can size.
3. Fry the wonton for 2-3 minutes and then flip with a spatula and fry for 2-3 minutes on the other side, or until crispy. Remove the wonton and set aside, and continue cooking the additional wontons.
TO ASSEMBLE THE AHI POKE STACKS:
1. Wait to assemble your stacks until right before serving. Place a wonton on a plate. Take the stacking ring and place it on top of the wonton. Place a scoop of the marinated ahi into the stacker and gently press down with a spoon so that it forms a flat layer along the entire bottom. Pressing down gently will allow your food tower to stay together when you remove the ring.
2. Next place a large scoop of the cucumber, red onion, tomatoes, broccoli slaw and avocado into the food stacker, making sure to press down gently with the spoon between each layer.
3. To remove the stacking ring, lift the ring straight up. Repeat the process to form additional stacks with the remaining ingredients. Serve immediately.
MARINADE:
- 1/2 cup coconut aminos
- 1 Tbsp. raw honey, melted (optional)
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 1 tsp. toasted sesame seed oil
- Dash ground ginger
- Dash red pepper flakes
POKE STACK:
- 1 1/2 lbs. ahi (yellowfin tuna) steaks, chopped into 1 inch chunks
- 1 large cucumber, peeled and chopped
- 1 medium red onion, peeled and chopped
- 2 medium roma tomatoes, chopped
- 1 cup broccoli slaw
- 2 medium ripe avocados, peeled, seeded and chopped
- 1/2 cup fresh cilantro, chopped
- Dash sesame seeds
WONTON:
- 1/2 cup arrowroot powder
- 1 egg, whisked
- 1 cup water
- 1/8 tsp. sea salt
- 1-2 Tbsp. coconut oil or bacon fat (for frying)
Equipment:
- Chopping board
- Cutting knife
- Medium sized resealable container
- Small round frying pan (egg pans work best)
- Food stacker/stacking ring (or a 13/14 oz. food can with both top and bottom removed)
- Kitchen spoon
- Spatula
Directions:
TO MARINATE THE AHI:
1. Place the marinade ingredients in a resealable container and stir well to combine. Add the chopped ahi tuna, cover with a lid, and allow to marinate in the refrigerator for at least 2 hours.
TO MAKE THE "WONTONS":
1. Combine the arrowroot powder, eggs, water and sea salt in a medium sized mixing bowl and stir well to combine. Set aside.
2. Heat about 1 tsp. (or more if needed, depending on size of pan) of the coconut oil or bacon fat in a small round frying pan over medium-high heat. Using a spoon, slowly pour the mixture into the pan until you get the desired size. You want the wonton to be slightly larger than the stacker/can size.
3. Fry the wonton for 2-3 minutes and then flip with a spatula and fry for 2-3 minutes on the other side, or until crispy. Remove the wonton and set aside, and continue cooking the additional wontons.
TO ASSEMBLE THE AHI POKE STACKS:
1. Wait to assemble your stacks until right before serving. Place a wonton on a plate. Take the stacking ring and place it on top of the wonton. Place a scoop of the marinated ahi into the stacker and gently press down with a spoon so that it forms a flat layer along the entire bottom. Pressing down gently will allow your food tower to stay together when you remove the ring.
2. Next place a large scoop of the cucumber, red onion, tomatoes, broccoli slaw and avocado into the food stacker, making sure to press down gently with the spoon between each layer.
3. To remove the stacking ring, lift the ring straight up. Repeat the process to form additional stacks with the remaining ingredients. Serve immediately.
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