Tuna Poke

Kick off your spring dinner party with the tuna poke appetizer from Barleymash’s Executive Chef Kevin Templeton. “The albacore tuna with homemade kimchi and teriyaki sauce makes for a nice texture with great taste,” he says. “Serve with fresh cucumbers or wonton crackers, leaving dinner guests satisfied and intrigued, ready for the next course.”

Tuna Poke
Serves 2

12 oz. fresh albacore loin
1 oz. green onions
4 oz. teriyaki sauce (recipe below)
1/2 oz. toasted sesame seeds
1/2 avocado, sliced
3 oz. kimchi (recipe below)
Fresh herbs for garnish
Cucumber slices, wonton crisps or sesame crackers to serve on the side

Lightly toss the albacore, green onions, teriyaki sauce and sesame seeds together in a small mixing bowl. Place half of the mixture in an 8 oz. mason jar and pack firmly. Invert the jar onto a plate or bowl and lightly tap until the poke slides out. Repeat with the remaining poke. Gently place sliced avocado on top of the poke. Add kimchi to the top of the avocado. Garnish with fresh herbs, such as chives. Serve with sliced cucumber, wonton crisps or sesame crackers.

Teriyaki Sauce

16 oz. soy sauce
10 oz. brown sugar
12 oz. beer
2 oz. fresh ginger, peeled
2 oz. fresh garlic, chopped
2 oz. green onion, chopped
1 oz. cornstarch slurry (equal parts cornstarch and water)

Place all ingredients, except cornstarch slurry, in a saucepot and bring to a simmer. When simmering, slowly add slurry. Let simmer for one more minute. Strain in a fine-mesh strainer and allow sauce to cool.

Kimchi

12 oz. light beer
4 oz. rice wine vinegar
1 oz. Sriracha hot chili sauce
2 oz. sugar
1 oz. kosher salt
4 oz. soy sauce
1 oz. ginger, peeled and finely chopped
4 oz. red onion (shaved thin)
1 oz. sesame seeds
2 lbs. shredded cabbage

Bring all ingredients, except cabbage, to a boil in a medium saucepan. Pour hot liquid over cabbage in a large container. Allow to cool.

Executive Chef Kevin Templeton
Barley Mash
600 Fifth Ave.
San Diego, CA 92101
619-255-7373
barleymash.com