A simple three-ingredient dressing tops fresh ahi tuna, mango, and avocado on a bed of spring mix in this flavorful tuna poke salad, perfect for lunch or dinner.
I was reading the latest issue of Food and Wine and an interview with Jesse Tyler Ferguson, the actor who plays Mitchell on TV’s Modern Family—the show that in my opinion is the funniest on television. In addition to having impeccable comic timing, apparently JTF is an avid home cook.
“I’m really interested in creating things the way that chefs do…I bought a chef jacket, and when I put it on I get superambitious for some reason. It’s like a Superman cape. I just feel like I can do anything. I can’t, but I feel like I can.”
Don the jacket. Wield the knife. Learn the technique. Then make the recipe your own.
Isn’t that what cooking and creating in the kitchen is all about? It’s about finding inspiration, putting on that cape and believing you can.
This tuna poke salad recipe comes from one of my favorite chefs. His name is Mike and he is the owner of our favorite local sushi bar, Kobe Sushi, here in Salt Lake City. Mike does a great job with sushi and also makes the best ramen in SLC.
But when we go Kobe and I’m trying to be a really good girl, it’s salad that I order. This fresh tuna poke salad.
Mike’s original version calls for seared tuna. But I’m such a fan of tuna sushi and poke that I always ask him to switch it up for me. He’s always amenable. And the inspiration that made me want to put on my own Superman cape and envision myself as the chef at home that Mike is in his restaurant.