Mix & Mash Cookbook Recipe: Happy Amber Ahi Tuna Poke

Chef Arik Messerschmidt shares his Ahi Tune Poke recipe featuring Happy Amber. For more delicious recipes, pick up the Mix & Mash Cookbook in the taproom or online!

SERVES 4 to 6 | TIME 2 hours 30 minutes

PONZU SAUCE INGREDIENTS
1 cup yuzu juice (Yuzu juice can be made using equal parts of fresh squeezed lime, lemon, and orange juice.)
1 cup rice vinegar
2 cups soy sauce
1/2 cup mirin
1/2 cup water
1/4 cup sugar

POKE SAUCE INGREDIENTS

1 can MadTree Happy Amber
1 cup eel sauce
1/2 cup ponzu sauce
1 tablespoon rayu chili oil

INGREDIENTS FOR THE TUNA

8 ounces fresh ahi tuna, cubed
1 small shallot, diced
1 small cucumber, diced
1 small carrot, shredded
4 red radishes, shredded
corn tortilla chips

MAKE THE SAUCES
Combine yuzu juice, vinegar, soy sauce, mirin, and water to a sauce pan and bring to a boil. Once boiling, add sugar and mix well. Once sugar is dissolved, remove from heat and let cool in the
refrigerator.

Over medium heat, reduce the MadTree Happy Amber to a sauce. Add sauce to a mixing bowl with eel sauce, ponzu sauce, and chili oil. Once mixed together, move to refrigerator until ready to serve.

ASSEMBLE THE TUNA
Toss the tuna, poke sauce, and shallots in a large bowl until coated. Move to a nice serving bowl and top with cucumber, carrot, and radishes. Serve with corn tortilla chips for scooping—blue corn chips are Arik's personal favorite!

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