Ahi Tuna Poke

Music, fireworks and food are coming to Kaboom Town in Addison next week. Chef Daniel Tarasevich from Chamberlain's Fish Market Grill makes one of the dishes at the event -- an ahi tuna poke with citrus truffle ponzu and sriracha creme.
 

Ahi Tuna Poke

1 lb. sushi-grade tuna fillet (cut into 1/8-inch dice)
3/4 tsp. peeled and minced fresh ginger
1 1/2 tbs. reduced sodium soy sauce
juice and zest 1 small lime
juice and zest 1 small lemon
1 jalapeño, finely minced
1 1/2 tbs. sesame oil
1 tbs. extra virgin olive oil
1 tsp. truffle oil
2 tsp. toasted sesame seeds
2 tbs. fresh chopped chives
¼ cup crème fraiche
1 tbs. Sriracha hot sauce
sea salt
fresh ground pepper
micro greens garnish
16 crispy won tons

In a mixing bowl, combine ginger, soy, juices, zest, jalapeno, sesame seeds and chives. Whisk in sesame, virgin and truffle oils. Keep cold. In a small mixing bowl, whisk together crème fraiche and Sriracha and season with salt.  Add tuna to ponzu and toss lightly. Place equal amounts of poke on each won ton. Dollop with Sriracha crème and garnish with micro greens. Serve. 

LINK: addisonkaboomtown.com