(KSDK) -- Chef Justin Haifley from The Tavern Kitchen and Bar in Valley Park stopped by Show Me St. Louis to prepare Ahi Poke Tuna.
The item is currently on the Tavern menu.
Click here to learn more about the Valley Park restaurant.
For the Sauce:
1/2 C Soy Sauce
2 T. Rayu
1 C Kabayaki Eel Sauce
1 T Truffle Oil
For the Poke:
2 lb. #1 Sushi Grade Yellowfin Tuna (cut into ½ inch cubes)
¼ C Medium Diced Cucumber
¼ C Medium Diced Onion
¼ C Medium Diced Green Onion
¼ C Medium Diced Avocado
¼ C Medium Diced Tomato
1 tsp Alae Salt (Hawaiian Sea Salt)
1. In a medium sized bowl wisk together soy sauce, rayu, kabayaki and truffle oil.
2. Add the rest of the ingredients to a bowl, dress with the poke sauce and mix to combine.