Tuna Poke Cherry Tomato Style

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We had so many cherry tomatoes growing this summer.  My son LOVES poke - this recipe was perfect!

Again, from Dishing up the Dirt - thank you!

SUMMER HARVEST TUNA POKE BOWLS WITH PEACH-LIME SAUCE

PREP TIME: 15 MINUTES    COOK TIME: 5 MINUTES    SERVES: 4 

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 (2-inch) piece ginger, peeled and grated (about 2 teaspoons) 
  • 1 jalapeño pepper, thinly sliced and seeded if you like for less heat 
  • 1 teaspoon finely grated lime zest 
  • 2 ½ tablespoons fresh lime juice, plus more to taste 
  • 2 tablespoons fresh squeezed peach juice (use a lemon or lime juicer) 
  • 2 tablespoons fish sauce, plus more as needed 
  • 1 tablespoon honey 
  • pinch of sea salt 
  • 2 tablespoons sesame oil (make sure it's not toasted sesame oil!!!) 
  • ½ cup thinly sliced scallions white and pale green parts only + 2 scallions thinly sliced, white and ALL green parts
  • 1 pound tuna loin (thawed if frozen) cut into 1 inch chunks
  • 1 cup thinly sliced cucumbers 
  • 1 pint cherry tomatoes, halved 
  • 2 ears of corn, husked
  • 1 packed cup cilantro, chopped
  • Red-pepper flakes, for serving 
  • 2 cups cooked white rice for serving
  • toasted sesame seeds for sprinkling
Preparation
  1. Heat the olive oil in a large skillet over medium-high heat. Add garlic, ginger and jalapeno pepper, and cook until lightly golden and fragrant, about 3 minutes.  Remove from the heat and set aside.
  2. In a small bowl, whisk together lime zest and juice, peach juice, 2 tablespoons fish sauce, honey and a small pinch of salt. Add the reserved garlic, ginger and jalapeno mixture to the bowl and stir. Whisk in the sesame oil and the 1/2 cup scallions and pour half the mixture into a separate bowl. Set both mixtures aside.
  3. Add the tuna chunks to one of the bowls, tossing well. Set aside to marinate while preparing remaining ingredients.
  4. Add the cucumbers, remaining scallions, cherry tomatoes, corn, and herbs to the bowl with the remaining sauce and toss well to combine. Taste and add more fish sauce, lime juice or both. Sprinkle with red-pepper flakes.
  5. Divide cooked rice between bowls and top with the tuna and veggies. Taste for seasonings and adjust as needed. Sprinkle with sesame seeds and enjoy
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary

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