Nick's Ahi Poke - World's Greatest Snack? - Paleo Cooking with Nick Massie

hey paleo Nick here I was walking by this tray of tuna the other day while at Costco and I just couldn't pass it up so we're gonna take this opportunity to do tuna two ways the first way is gonna be an ahi poke a right kind of Hawaiian style kind of Japanese e either way it's gonna be a lot of fishy fun so stick around for this one all right so I'm going to start with this first piece let's set this aside and what I'm doing poke a I'll come and cut what once the these are little sleeves and I like to call these sleeve dividers so once the sleeve dividers over here get really fat or thicker I'll cut those away just cause they're chewy you can see that there's even one more there so I'll cut that kind of set this aside and then we're going to cut this into good sized chunks looks good huh just come across that'll be our start we've got a bowl here I'll just toss that in the bowl so next up are two cloves of garlic just cut the little stem ends off there just like that and then I'll scratch these with the edge of my knife kind of cut it up and then I'm gonna use some salt here maybe you seen this before maybe not but we'll just use that of some grit make a little garlic paste then we're not getting any chunks in there it'll be like some chunk of raw garlic okay so our little bit a little bit garlic paste in there tuna into that I'm gonna add some sesame oil call that a tablespoon spoon here I'll just kind of start the flavor out while we prep the rest of the stuff I'm going to get this in the fridge here we've got some seaweed salad it's kind of fluorescent green I just picked this up at the Asian market there's got to be some sort of chemical in here that makes it this green I think it's called green number seven or some like that but I'm not too worried this stuff tastes good what about that much I would say volume that's about a half of a cup sesame seeds and now I'm just going to cut through this one more this way and then this is a masago or smelt bro tiny little orange eggs all right then I've got a mini bundle of cilantro I'll do a I'm going to call a ship a nod the fine little rag like cut pull my tuna back out Swede salad let's go to scoops Zog electro this is where I love to get spicy boom there we go probably a tablespoon and a half of sambal I'm a little tamari nothing over the top this one's reduced-sodium tamari wheat free soy sauce already got our sesame oil in there so just mix this out for the heat wait for the heat God's there but I like mine is spicy a little bit more caught too strong tablespoons you have it's a triple stay tuned I'll show you how to plate this out I so to plate this up you guys I've got some little sheets of nori and I just bought these ones pre-roasted I think they have some seasoning in them I'm not worried about it what's in there right there's probably a little bit of sugar maybe some wine or I don't know do there's some rice wine in there let's make a this is the Rising Sun because I think Japan is called the Land of the Rising Sun right put a little bit of this in the center hi let's hard turb it up carry it out to the table good luck not spilling that one but I think if we give her one final little want to find a little drizzle we started with sesame oil we'll finish with it okay - you just to see what it tastes like how do we do this little fork little spoon mmm like that pop her in mmm doesn't get much better than that I Petiot Nick showing you guys how to handle some tuna if you want to know what the second way in the tune of two ways is enough just stay tuned for next episode in the meantime keep it paleo .

Video Description:

I fell in love with Poké while working in Alaska. While it is a long way from Hawaii, there are many Hawaiian transplants living there. My man, Roy Hoomanavanui Ua, for example has a family farm on The Big Island, but is raising his family in Anchorage to take advantage of the Permanent Fund Dividend. Aside from working with Hawaiians, my Chef Mentor, Al Levinsohn, spent a lot of time in Hawaii. He is friends with Sam Choy, who one could call the "Poké Master". In 1991, Choy founded the Poké Festival and Recipe Contest. His secret ingredient is peanut butter, which I left out of this one. But keep it quiet, because it's a secret.

Ahi Tuna "Nicoise" - Paleo Cooking with Nick Massie

hey welcome back to ten dick calm tuna the second way has arrived it's going to be Tuna Nicoise the pans are heating up so stay tuned for this one all right so I've got a pot here with what a half inches simmering water it's going to drop some green beans in there trim the ends off these are called layout and Kovak lay Akiko they're right green bean in French I don't hear me speak my French but I got that one down Karina LeBlanc that's for you we're to let those scheme for a minute I've got an ice bath right here when the beans come out we'll shock them that'll provide a nice vibrant green color and stop them from cooking that way they'll stay crunchy like this then our tuna over here and looking a little tired you can kind of see little discoloration around the sides but still good enough to eat so just season that up salt pepper I'm going to give a little drizzle here boom boom tap tap tap-a-roo hands nice and hot little cross screen there oh all right well that stuff is rocking I've got a sweet potato here pre cook that just see if you can get the you know so I'm just scraping away the peel here i roasted this off at 350 wrapped in some foil took about 45 minutes but the goal is to keep it nice and firm so that when we toss it with the other veggies it doesn't break all apart yeah let's check in on our tuna here so a little slip normally I make diamonds in my pretty much everything that I grill but because we want to keep this pretty like rare medium rare we're just going to put one set of marks on each side all right so we'll take a look at our beans they're coming along with a two more minutes on those we'll come back over here and I've got a couple of heirloom tomatoes cut the core off that one and this one is pretty radical all right so nice color to it make some room on this plate and we'll pull pull our tuna right about there you can see on the side just a nice sear on each one - you know something like that let it rest here I'll just set it aside to finish prepping the salad all right now we've got our tomato sides figured out we'll go into our sweet potato kind of do something similar one two something like that and then with our eggs really nervous that we already taught you how to hard boil an egg that's in one of the previous posts so I'll link that on this post but our goal we did get a little bit of greenage right around there overall I'm pretty happy with that all right look at me like it or what okay beans I'm going to call those good just pull one out past there mmm hot over here right into the ice water okay so pull the beans from the ice bath see that vibrant green color still nice and crunchy right where we like them will top the tomatoes in there too potatoes is the eggs off on the side and then I've got my caper vinaigrette already made that right I already showed you you got that going that in there and then one last little touch my friend Laurel Laurel Tesoro she's actually inlay I think she's in Nice right now I come to think of it she made me a salad like this once some fresh dill in it if I can remember correctly so get some fresh dill in there toss this up and gently we don't want to destroy our sweet potatoes all right so here we go I've got a plate laid out with the beans along bottom nice and full with tomatoes in here I add boom-boom see the Hat all and then just get in there for eggs ok the last but not least we have our olive tapenade it's in our quiver already learn how to make that one top each one with a little so it's all up to that and just for kicks one uh nice drizzle of aged balsamic okay so tune to the second way this is Tuna Nicoise - I'm paleo Nick thanks for watching remember today to earn your shower you .

Video Description:

I learned this one from my mentor, Chef Al Levinsohn. He taught this to a group of house wives at an appliance store in Anchorage, AK. It was my first time assisting him for a cooking class and it was a great experience. While this is more of a summer preparation, I chose to make it now because there is some amazing tuna a my local Costco and there are fresh green beans at most grocers due to the holidays.