East meets South is this Tuna Poke Asian Nacho recipe that will surely make you do summersaults after tasting them. The only healthy part of this dish are the fried corn tortilla quarters, but other than that, this dish is as good as it gets with fresh tuna and Hass avocado. Our homemade ginger dressing is also a very good healthy option compared to a white creamy ranch or blue cheese.
If you can't find some good quality tuna like the one we show here, visit Catalina Offshore Products to get the best quality fish delivered to your door. If not, then using a good quality smoked salmon from your local supermarket is another option. We don't recommend using a raw fish that's in your supermarket because it's unlikely not sushi grade quality and you run the risk of getting sick by consuming it raw.
Give this recipe a try and leave a comment below to and let us know how you enjoyed it and if you did something different.
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As always, we wish to thank all of our fans for spending time here with us on KZitem. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on KZitem.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
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