Ahi Tuna Poke Bowl

It doesn’t get fresher than an Ahi Tuna Poke Bowl!

This dish is a perfect spring/summer meal that’s filled with beautiful colors, and plenty of fresh veggies, and most importantly, delicious sushi-grade Ahi Tuna.

What Is A Poke Bowl?

A poke bowl is a Native Hawaiian delicacy. The star of any poke bowl is typically diced fresh, sushi-grade fish, but all poke bowls typically start out with a base layer of jasmine rice, but if you’re looking for a low-carb option, some marinated zucchini noodles are a great base. For added color, these bowls are typically filled with yummy vegetables like avocado, cucumbers, pickled ginger.

Want to recreate our recent poke bowl from Instagram? Here’s how we built it!

Ingredients

1 LB Fresh Sushi-Grade Ahi Tuna

1/2 Cup of Cooked Jasmine Rice

Shelled Edamame

Cucumber

1 Avocado

Baby Carrots

Baby Radishes

Sriracha

Wasabi

Sesame Oil

Lime

Soy Sauce

Sesame Seeds (Garnish)

Spring Onions (Garnish)

Directions

1. Start by cooking your jasmine rice, and preparing your tuna while your rice cooks.

2. Dice your tuna, and place it in a bowl with a mixture of sesame oil and soy sauce to marinate. Let this sit for about 30 minutes while you prep your other ingredients.

3. Dice your cucumber, slice & fan the avocado, shell the edamame, slice the baby carrots & radishes, and chop the green ends of your spring onions. Set everything aside until you are ready to construct your bowl.

4. Grab your preferred bowl, and place a bed of jasmine rice in the bottom. Then, pile on your diced tuna in a nice mound.

5. Place your assorted veggies and pickled ginger throughout the poke bowl, and then drizzle your sriracha over top. Squeeze half of your lime over top, and sprinkle on your sesame seeds and chopped spring onions, and add a small dollop of wasabi to the side.

6. Grab your chopsticks!

This Poke Bowl is super easy and quick to make, and the possibilities are endless, just make sure you get the best quality sushi-grade tuna, which you can find here at J&W Seafood.

We’d love to see your Poke Bowl creations! Tag us on Instagram @jandwseafood!

Seared Ahi Tuna & Zoodles

Looking for an easy & quick meal for this weekend? We can help with that!

This Seared Ahi Tuna & Zoodles dish is a fast & delicious weekend fix, and a great spring or summer meal.

Here’s what you’ll need!

Ingredients

1 Ahi Tuna Steak

Delicae Fish & Seafood Sea Salt Rub (Find it at J&W)

Zucchini (Or Frozen Zoodles)

Pesto Sauce (Homemade or Store Bought)

Mozzarella Balls

Directions

1. Start by seasoning your Tuna Steak with the Delicae Sea Salt Rub, and set aside.

2. Using a veggie spiralizer, spiralize your zucchini.

3. Add the “zoodles” to a bowl, and add your pesto. Toss the zoodles in the pesto until they are nicely coated.

4. For our Seared Tuna, we used a Pit Boss Smoker at about 400°F, but a regular grill or a skillet on stovetop will work, as well. Place your Tuna Steak on the hot surface of your choice. Flip after about 3-4 minutes, depending on how done you’d like your tuna. Cook on the other side for another 3-4 minutes. Set aside to rest.

5. In a skillet, add your pesto-coated zoodles, and heat them slightly. Don’t thoroughly cook fresh zoodles if you want them to have a crisp crunchy texture. If using frozen, you’ll follow the instructions on the package.

6. Add the zoodles to a bowl and toss in a couple of mozzarella balls. Add extra pesto or olive oil, and any additional seasonings.

7. Thinly slice the tuna and fan it out over your zoodles and bon appétit!

Did you try this recipe?

Tag us on Instagram with your Seared Ahi dishes! @jandweseafood, and follow us for more fresh recipes!

Pan-Fried Shad Roe with Lemon Parsley Sauce

Spring has sprung, and that means we have Shad Roe!

This springtime delicacy is full of rich, briny goodness that scrambles up perfectly with eggs, but it’s also delicious on its own, pan-fried!

Here’s a yummy recipe we whipped up this week that’s super easy and can be done in less than 20 minutes!

INGREDIENTS

1 Shad Roe Set from J&W Seafood (Grab more if serving more people)

2 Tbsp of Butter or Ghee

Artisan Olive Oil (Can Be Found At J&W)

3 Cloves of Garlic (or more, your preference)

Chopped Parsley

Salt & Pepper

1 Lemon

DIRECTIONS

1. First, you are going to separate your Shad Roe Lobes. You can do this by gently cutting along the membrane. Once separated, season both sides of the lobes with salt & pepper and set them aside.

2. Heat up your skillet over medium heat and add 1 Tbsp of your butter to the pan along with a little swirl of your olive oil. Get the bottom of your pan nice and evenly coated.

3. Add in your chopped garlic, and move it around the pan until it reaches a nice golden color.

4. Gently place in your seasoned shad roe lobes, but careful not to crowd the pan. Brown each lobe for about 3-5 minutes on each side until they are firm like a medium-cooked steak. Set them aside on a plate to rest.

5. Lower the heat of your stove and add in your remaining butter along with the chopped parsley. Stir around with your spatula until it is well-blended with your garlic bits.

6. Squeeze in half of your lemon to deglaze the pan, and turn your mixture into more of a sauce consistency. Feel free to add a little more butter or olive oil if you’d like.

7. Plate your Shad Roe and pour over your sauce. Garnish with your other lemon half and any remaining parsley, and enjoy!

Did you try this recipe or maybe have another Shad Roe Recipe you’ve tried? We’d love to see it! Tag us on Instagram @jandwseafood or share them on our Facebook Page.

Super Easy Bacon Wrapped Scallops with Pineapple Ginger Glaze

We’re back with a super easy recipe that you can make in less than 30 minutes!

These Bacon Wrapped Scallops get coated with a sweet and zesty sauce that caramelizes under the heat of the broiler to give them a nice crispy, charred glaze.

Here’s what you’ll need!

Ingredients:

1 LB. Sea Scallops

1/3 Cup of Delicae Gourmet Pineapple Ginger Marmalade Glaze (Find it at J&W)

Thick Cut Bacon Slices

Parsley - Chopped Fresh or Freeze-dried (optional for garnish aka “makes it pretty” 😉)

Toothpicks

Directions:

Start out by pre-heating your broiler.

Line a baking sheet with foil or coat it with cooking oil of your preference.

Rinse your scallops under cool water, and pat them dry.

Place your scallops in a small to medium sized prep bowl, and pour your Pineapple Ginger Sauce over top.

Toss the scallops in the sauce until they are evenly coated.

Grab your toothpicks and bacon.

Depending on how much bacon you want on the scallops, you can choose to cut your bacon in half to make it go further or use an entire slice per scallop. Totally up to you!

Wrap your bacon slice around the outer edge of the scallop and secure it in place with a toothpick.

Place your wrapped scallops on your baking sheet leaving some room between them, and sprinkle with chopped or freeze-dried parsley.

Put your baking sheet under your broiler, and leave your oven door slightly cracked.

Broil them for about 10-15 minutes until your bacon is crispy, and the scallop is cooked through giving it a nice opaque white color. Helpful Tip! Flip the scallops once you see the tops crisping up, so you’re bacon gets a nice crunch all-over.

Remove the Scallops from the broiler to cool.

Serve them with another sprinkle of parsley on top, and a small sauce dish of your Pineapple Ginger Glaze.

You may choose to leave the toothpicks in for an easy to pick up appetizer, or remove them to serve as a main course.

Wine Pairing

We would pair these scallops with a nice crisp Chardonnay or Sauvignon Blanc, like our Southern Right 2019 Sauvignon Blanc. This South African wine has nice citrus aromas, and a dry taste with medium body and a juicy, lip-smacking finish that brings out the sweetness of the pineapple glaze and scallop’s meat.

Did you try this recipe?

We’d love to see how it turned out! Tag us on Instagram or Facebook in your photos! @jandwseafood