

This dish is based on a combination of inspirations. Ahi Poke is a well known Pacific Rim dish, which simply translates into marinated yellow fin.
First, this is no ordinary tuna! It is a very special Pacific yellow fin tuna. It is short line, pole caught off the coast of the Philippines, which is one of the safest and most sustainable methods for catching tuna. Reds works closely with the tuna supplier, so that the fish is received within just twenty-four hours of catching.
To match the freshness of the tuna, we use a traditional Pacific Rim recipe with regional and seasonal ingredients to help create Reds’ rendition of Hawaiian Ahi Poke. At Reds, the fresh tuna is cut into small dice and mixed with a spicy sesame and soy marinade. We plate the marinated tuna, then garnish it with a fresh salad of Hawaiian hearts of palm and pineapple, fresh coriander and shiso leaf from the greenhouses in Niagara to create a refreshing, vibrant and delicious starter.
Ingredients - Serves 4
Tuna
Cut into small dice (1cm by 1cm); put into a bowl, wrap and put in the fridge.
Marinade
After onion is cut allow it to soak in enough water to cover it for 10 min. This allows the strong flavour of the onion to come out. Once soaked, strain off and mix all ingredients and set aside.
Pineapple Salsa
Mix all ingredients and set aside for an hour to allow them to incorporate and mix well.
Assembly
In a small bowl mix tuna and marinade until incorporated. Take tuna and force into a mould or just spoon onto plate. (Moulds can be round, square, or any shape.) Top the tartar with pineapple salsa and fresh leaves of coriander and shiso leaf. Serve and enjoy.
Michael Steh
is the Executive Chef Reds Bistro & Wine Bar
wwww.redsbistro.com
For Mom and Baby
by Julie Watson