it’s national margarita day, gang! who knew? looks like date night will be held at home as i have a fantastic jalapeño margarita recipe that i’ll share with y’all. and what goes with margaritas? since mexican/asian fusion is kind of a big deal these days and we lived in Asia for many years, i thought i’d whip up an easy and healthy dish – Poke Bowl (pronounced POH-keh). it’s a surprisingly easy meal to prepare, and it’s delish! i promise. but first, let’s set the scene.
colorful placemats and napkins are a must for national margarita day. it’s a fiesta in the making and spices things up! guess who’ll be ready for cinco de mayo that will be here before we blink? mexican bubble glasses add the finishing touch.
the first step is sashimi grade tuna cut into bite-size pieces.
whisk together a soy-sesame marinade and add tuna.
there are so many toppings that go with to a Poke Bowl so go ahead and pick your favorites. today, i chose cucumbers, cilantro, broccoli sprouts, scallions, and chopped peanuts. not pictured is chopped avocado. add room temperature rice, any kind of rice, and your meal is complete. our favorite? basmati. recently i discovered a lovely basmati quinoa blend that’s scrumptious! didn’t i say it was easy to celebrate national margarita day?
- 1 lb Ahi tuna, sushi-grade
- 1 Avocado
- 1 Pickled ginger
- 2 Scallions
- 2 tbsp Soy sauce
- Pasta & Grains
- 1 Brown rice, Cooked
- Baking & Spices
- 1/2 tsp Red pepper flakes
- 1 tsp Sesame seeds
- Oils & Vinegars
- 1 tsp Rice wine vinegar
- 1 tsp Sesame oil, toasted
- 1 Seaweed salad
- Whisk together the soy sauce, vinegar, sesame oil and seeds, and red pepper flakes in a medium mixing bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinade for 5 minutes.
- Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna. Add to the tuna, and gently mix together to distribute the avocado.
- To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and a few pieces of pickled ginger.
- Substitute salmon for tuna if you prefer a milder fish.
- 1 slice jalapeño
- 3/4 oz Honey
- 3/4 oz Lime juice, fresh
- Beer, Wine & Liquor
- 1/2 oz Elderflower liquor
- 2 oz Tequila
- For the salted rim, take a lime wedge and coat the rim of a rocks glass. Dip in margarita salt, rotating until coated.
- Combine all ingredients (except for the ice) in a cocktail shaker. Stir until honey fully dissolves into the cocktail.
- Add a cup of ice and shake vigorously for 10 seconds. Pour straight into the old fashioned glass with the (now crushed) ice from the shaker. Garnish with a lime wedge. (for less heat, don't shake the jalapeño into the cocktail, only add as garnish and stir).
- Be sure to dissolve the honey into the drink before adding ice. This is to prevent the honey from freezing/clumping when shaking.
- If you prefer more spiciness, shake the jalapeños in the shaker along with the ice to fully infuse the cocktail.
happy national margarita day, ladies! enjoy.