Ahi Tuna Three Ways – Milk & Eggs Sponsored Post
I’m a big fan of ahi tuna, which I feel in Los Angeles, can be found on just about every restaurant menu. I remember many years ago, right after I landed my first full-time job in L.A., my team took me out for a welcome lunch. It was at The Farm of Beverly Hills, and I ordered Ahi Three Ways. It was the most delicious salad I experienced in my early 20s, and since then my tuna palate expanded to appreciate high quality ahi tuna in sushi.
As a mom, I still appreciate restaurant dining, but no longer have the financial flexibility I had pre-child. I regularly expose my daughter to an array of food options, which is a blessing and a curse. When presented with protein options, she will always choose fish. Thankfully, poke bowls are more affordable than going out for sushi. However, at $10-$17 a bowl, it’s not very budget-friendly.
For my May MilkandEggs.com sponsored post, I chose their wild-caught sushi grade fresh ahi tuna and prepared it three different ways. It currently sells for $9.99 per 6 ounce piece. It’s five star restaurant quality, from Premier Meat Company (Crystal Bay Seafood), and is the same fish sold to local restaurants such as Gordon Ramsay, Boa Steakhouse, Nobu, Bazaar, Osteria Mozza, Bestia, and Wynn Hotel.
#1: Chirashi Bowl / Poke Bowl variation
I asked my friend Aya from TwoLittleNomNoms.com if she wanted to prepare and have poke bowls for dinner. We regularly cook meals together, and I appreciate her kitchen skills, as they completely surpass mine. I brought over the ahi tuna from my MilkandEggs.com order, along with some additional things she suggested, most of which I purchased from the Japanese market.
Our base was sushi rice. It was a mixture of Nishiki Haiga Rice, and Nishiki White Rice. After washing the rice, and letting it sit strained for a bit, it went into the rice cooker. When it is ready, remove it from the rice cooker into a bowl and fluff with instant sushi seasoning powder to taste. Why use instant? Aya says it’s “because it’s difficult to get the vinegar-to-sugar ratio correct if you’re unfamiliar with the process of making sushi rice.”
In addition to the sushi grade ahi tuna from MilkandEggs.com, I bought sushi grade salmon and sushi grade yellowtail. The latter were from a local Japanese market. Aya spent some time sharpening her knife on a stone sharpener before cutting the fish. An essential tool and skill, sharpening your quality knives will extend their life and make prep work go faster.
Add-ins or Toppings
The best thing about making bowls at home is you can make it exactly how you want! Essential (in our opinion) is fried shallots, which are easy to make at home, and gives it a nice crunch. I also included:
- avocado (not pictured in the bowl because I added it after I took the picture)
- pre-made seaweed salad
- radish greens (would have used micro greens, but I couldn’t find them)
- tobiko (fish eggs)
- persian cucumber
- cut nori (seaweed)
- pickled ginger
We just used soy sauce to season our bowls, but there are plenty of good ponzu sauce recipes online, which you can adjust to your liking.
The next day, I made myself a quick lunch with 3 ounces of tuna. I grabbed whatever I could find at home that would taste good with it, and plated the ahi tuna with seaweed salad, cut San Marzano tomatoes, sliced avocado, and some pieces of roasted seaweed. Kind of pretty for “leftovers,” wouldn’t you agree?
#3: Seared Ahi Tuna over salad
I had two more 6 ounce tuna steaks left from my order of five. So I decided to sear the tuna, and top over a bagged salad. This was a super-easy meal to prepare that looks more impressive than it’s effort. Three cheers for the flexibility of Ahi Tuna! Thank you, MilkandEggs.com!
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Disclaimer: WestsideMommy worked on this post in collaboration with Milk and Eggs, where they provided me with complimentary groceries in exchange for sharing my experience on a post. All opinions are 100% honest and my own. This post contains affiliate links.