86 Pine Street, Seattle, WA 98101

206.354.3564

 Our Location and Hours 

Chan is located in the courtyard adjacent to the Inn at the Marketplace. 

We are open Tuesday through Saturday from 5 pm until 10 pm.

Our Happy Hour runs from 5 pm - 6:30 pm

Sorry but we do NOT accept reservations   

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Ahi Tuna Poke - Chan Seattle Style

December 28, 2016

Poke has taken Seattle by storm and Chan makes a damned fine rendition. Check out Chef Park's recipe here where simplicity and quality reign supreme!

 

If you walk around Seattle today you'll likely find that Poke has taken the city by storm. And for good reason - not only do Seattle-ites travel to the Hawaiian Islands quite frequently to escape the rain for some sunshine; but also because we have access to amazing seafood!

 

The secret to any good recipe for Poke starts with the main ingredient - the fish. At Chan, Chef Park uses only #1 sashimi grade Ahi Tuna in this dish. Traditionally, Hawaiian poke consists solely of fresh Ono (also known as Wahoo and translated as 'good to eat' in native Hawaiian), sea salt and soy sauce. Of course, you'll find dozens of variations on this simple recipe as people like to make the dish their own.

 

 

 

Chan Seattle's version of Ahi Tuna Poke is made with a few simple ingredients and can be done quickly. It makes the perfect appetizer for your dinner party at home!

 

Ahi Tune Poke Recipe

Prep Time - 30 minutes, Serves 6-8

 

Tuna Tartare Sauce

  • ½ cup Extra virgin olive oil

  • ½ cup Ginger grated with juice

  • ¼ cup Rice vinegar

  • ¼ cup Honey

  • ¼ cup Soy sauce

Directions

Combine all ingredients together and whisk well until incorporated

 

Avocado Mousse

  • 2 ea. Avocados, medium

  • 1/8 cup Lemon juice

  • 1 T Salt

  • 2 T Extra virgin olive oil

  • Warm water as needed

Directions

In a blender, combine all but water and puree until smooth, add warm water as needed to thin out

 

Poke

  • 1 Tsp Chili Oil (mix 2 Tbs Canola with 1 Tsp Gochugaru pepper - or equivalent)

  • 2 T Toasted and Salted Macadamia Nuts

  • 1 Tsp Pickled Daikon

  • 1 Tsp Radish - thinly sliced

  • 1 T Red Onion - finely diced

  • 1T Scallions - thinly sliced

  • 1# number 1 sashimi-grade Ahi Tuna

 

 

Instructions

  1. Slice the tuna thinly in strips ~ 1/2 inch wide, then dice into 1/2 inch pieces

 

 

  • Working in batches of ~ 1/4 pound, in a small bowl, mix the diced tuna with the tartare sauce prepared as described above 

  • Add radishes, chili oil, red onion and scallions - mix

 

  • Plate the poke and add macadamia nuts

 

  • Using a plastic bag with a small cut on the corner, squeeze out desired amount of avocado mousse as shown

 

Serve and enjoy!

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