Tuna is an expensive investment for dinner, so it's important to pick a cut that's both fresh and delicious. If steaks have been pre-cut, look for flesh that is moist, translucent, and shiny. Though color can vary, most types of tuna will possess a deep red or pink. Avoid grey or brown meat at all costs and ask your fishmonger to cut directly from an entire filet, if possible.
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If your tuna is cut into steaks or filets, they can be patted dry, wrapped, and stacked in plastic wrap. Tuna has one of the shortest shelf lives among fish, so it should typically be consumed within 24 hours of purchasing.
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Tuna is effectively frozen as an ice block. Place an individual steak or filet into a zip-top plastic bag, fill with water, and squeeze out the remaining air. The tuna can remain frozen in the ice block for up to three months. Note: most grocery store tuna has been previously frozen. If this is the case, you do not want to refreeze it.
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How did an everyday Hawaiian fisherman’s lunch turn into the trendiest “it” dish of the year? By combining Asian umami flavors and great quality seafood with a dash of tropical imagination and taste. This ahi poke bowl takes less than 30 minutes to prepare at home and it highlights the clean and fresh taste of tuna and seaweed. The seafood is balanced out by the crisp crunch of cucumbers and carrots as well as the creamy richness of the avocados. Served over rice with nori and spicy furikake you will want to make this over and over again.
Sip a Peach Melba Cooler with this dish, or for something a little stronger, make a Grapefruit-Infused Vodka for a grapefruit gimlet or a nice vodka tonic. Imagine tropical breezes and the warm sun kissing your skin as you sit back and let this flavorful ahi poke bowl transport your taste buds to an island adventure. Mahalo!