Recipe for: Build-Your-Own Poke Tostadas
|3 Tbsp||soy sauce|
|1 Tbsp||sesame oil|
|1 ½ tsp||kochukaru (Korean chili powder)|
|1 tsp||fresh ginger grated on microplane|
|¼ cup||lime juice, freshly squeezed|
|12 oz.||highest-quality ahi tuna, chopped into ½-inch cubes|
|8||corn tortillas, homemade or store-bought|
|For assembly and garnish:|
|sesame seeds, toasted|
1. In medium mixing bowl, whisk together soy sauce, sesame oil, kochukaru, ginger, and lime juice. Add tuna; stir everything, making sure tuna is evenly coated. Cover bowl with plastic wrap, and set in fridge to marinate for 20 to 30 minutes.
2. While the poke is marinating, chop, slice, and toast ingredients for assembly and garnish. Arrange on large tray, along with the tortillas. (Avocado tip: cut it in half, and remove the pit. Rub some lime juice on the insides, and stick a spoon in it. Allow people to scoop out however much they’d like.)
3. Remove poke from fridge. Transfer to serving bowl. Serve immediately, allowing each person to create his or her own with all the other ingredients. For the ultimate bite: spread some avocado on the tostada shell. Spritz it with some lime juice, and top with a sprinkle of salt and some poke. Add radishes, cilantro, scallions, and sesame seeds.
About The Chef
Courtney McBroom grew up in Texas. In the third grade, she received her first cookbook, The Care Bear’s Party Cookbook. She fell in love and has been fumbling about kitchens ever since. She went pro over a decade ago, learning the ropes in both savory and pastry kitchens. In New York City, she worked as Culinary Director of Momofuku Milk Bar for five years. She co-wrote both Momofuku Milk Bar cookbooks with Christina Tosi and has written for Lucky Peach magazine, ViceMunchies and GQ. She currently owns and operates Large Marge, an All-American food product and catering company based in Los Angeles. She only listens to “really good” music and isn’t really into eating offal, even though she did try calf brains once.