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AHI TUNA SH RIMP DRE Cook Time SA POKE BITES ions ss Es If you're looking for an umami rich snack/appetizer to serve during the holiday season, try this Hawaïian-style poke, served on rounds of cucumber and/or rice crackers. Ingredients Method 1/4 cup soy sauce 1. To make poke, combine soy sauce, juices, green onions, sugar, 2 tbsp orange juice sesame oil, ginger and sriracha in a medium bowil. Add tuna and shrimp 1 tbsp lime juice and gently toss. Cover and refrigerate until needed, turning occasionally. 2 small to medium green onions, cut into lengthwise strips, The poke mixture can be made many hours before serving it. and thinly sliced widthwise 2 tsp brown sugar 2. To serve, spoon the poke into a decorative dish and set on a serving 2 tsp sesame oil tray, platter, board or marble slab. Surrounded it with rounds of cucumber 1 tsp finely chopped fresh ginger and/or rice crackers. Set on bowis of the sesame seeds and microgreens 1 tsp Sriracha or other hot chili sauce {or cilantro sprigs), if using. Now Let diners make their own poke bites, by 2 (4 ounce] ahi tuna steaks, thawed if frozen, patted dry spooning some of the poke on à cucumber round or cracker, and topping and eut into 1/2 inch cubes | ou itwith sesame seeds and micro greens (or cilantro sprigs), if using. 125 grams hand-peeled shrimp, patted dry and coarsely chopped 28 to 32 thin rounds of English cucumber or rice crackers, or mix of both Roasted sesame seeds, to taste (see Note) Microgreens or small cilantro sprigs, for garnish (optional; see Note) Note: Roasted sesame seeds are sold in our Asian foods aisle. If you want to toast your own sesame seeds, place a single layer of regular sesame seeds in a non-stick skillet set over medium heat. Cook the seeds, swirling the pan from time to time, until lightly toasted, about three to four minutes. Microgreens are the small shoots of vegetables picked just after the first leaves have developed. They are sold in small tubs in our Produce Department.