I always know when a dish is really good when I go to post the recipe 3 days later and begin to drool on my keyboard after uploading the pictures!
This is one of those recipes!
On Wednesday morning I ventured up to Del Mar to the grand opening party for the new Whole Foods. The party consisted of goodie bags, delicious samples and an incredible Ahi Tuna special!
I purchased 3.4 lbs of Ahi because:
- I can’t pass up a good deal.
- I can’t pass up a good deal on fresh sushi-grade ahi tuna.
- Everyone needs a little more ahi in their life!
I went home with my giant cut of fish and then began my menu planning for the next couple of days. I’m not going to lie to y’all, I had a nightmare last night that all of the ahi was gone. Yes, my ahi addiction is now out of control!
These fillo baskets were the first dish I made with the delicious fish.
The original idea for this recipe came from Tuna Fillo Baskets that we served at a sushi restaurant I worked at in college. I combined their recipe with my recipe for Mango Avocado Fillo Baskets and the Ahi Poke Fillo Baskets were born!
Poke is Hawaiian for “to slice or cut” and the dish is just that, raw sliced up marinated ahi with added ingredients such as avocado, chili peppers, onions or hot sauce.
The dish is now very popular served as an appetizer with soy sauce and wasabi, so it looks like I’m right on trend
- 1/2 lb fresh sushi-grade ahi tuna
- 1/4 cup ponzu sauce
- 1/2 tsp black pepper
- 1/2 mango (diced)
- 2 avocados (diced)
- 1/2 red onion (diced)
- 1 tbsp fresh cilantro (chopped)
- 1 lime (juiced)
- 30 fillo baskets
- 1-2 tbsp fresh wasabi
Begin by gently dicing the ahi tuna.
Next, add the ponzu and black pepper.
Place in the refrigerator to marinate while preparing the rest of the poke.
Combine the diced mango and avocado.
Then add the onion, cilantro and lime juice.
Add the mango avocado mix to the marinated ahi. Place the poke in the fillo baskets, then top with a very small dollop of wasabi. Very small or not quite as small depending on how spicy you want it!
This was totally not intentionally, but don’t these look like cute little Easter baskets? So perfect for the upcoming holiday!
If you’re scared to roll your own sushi, this dish would be the perfect substitute! All of the delicious, fresh flavors, placed in a fillo basket instead of rolled in seaweed!
I’ll be serving this up all spring and summer! Happy
♣ Vegetarian Option: This recipe is pescaterian, but can be made vegetarian by omitting the ahi tuna.
♦ Gluten Free Option: Instead of fillo baskets, use Tostitos Scoops which are gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing email@example.com.