Tuna Poke & Thai Iced Tea

Dive into a refreshing and exotic meal with this combination of Tuna Poke and Thai Iced Tea. The Tuna Poke features sushi-grade tuna marinated with scallions, soy sauce, ginger, and sesame oil, offering a fresh and flavorful dish that can be enjoyed on its own or as part of a poke bowl with rice and veggies. Pair it with a chilled Thai Iced Tea, a delightful blend of spices, black tea, and creamy milk, for a truly satisfying dining experience. Perfect for warm days, this duo is both light and indulgent. Chefleen Says: Make a dairy free version of Thai Iced Tea by using coconut cream and milk as a replacement. Make poke vegan with cubed beets.

What You Need — For the Tuna Poke

1 lb sushi grade tuna, diced

1/4 cup scallions

1/2 cup soy sauce

1 teaspoon fresh grated ginger

1/2 teaspoon lime zest

2 tablespoons sesame seed oil

Sesame seeds, chopped nuts, hot chili flakes, avocado (Optional)

What You Need — For the Thai Iced Tea

2 Caradomon Pods

1 cinnamon stick

1 star anise

1 teaspoon tamarind powder

2 tablespoons loose black tea, or 4 bag tea bags

1/2 teaspoon vanilla powder

1/2 teaspoon almond extract

1 teaspoon sugar

1 tablespoon condensed milk

2 – 3 tablespoons evaporated milk

What You Do — For the Poke

1. Combine tuna, scallions, soy sauce, ginger, and sesame seed oil in a bowl.

2. Stir to combine.

3. Add in any of the optional ingredients.

4. Serve alone or with lime, chips, or crackers.

5. Make a poke bowl by placing over steamed rice and veggies such as avocado, cucumber, radish, edamame.

6. Serve immediately, or within a day or two.

What You Do — For the Thai Iced Tea

1. Boil 1 cup of water. Steep spices, sugar, and tea for at least 5 minutes.

2. Strain out, add in condensed milk, and stir.

3. Taste and add more sweetener if desired.

4. Pour over ice and top with evaporated milk.