Poke Style Pasta
Poke Style Pasta - you know where we are going with this right. A "what to do with leftover poke" has become a welcomed dish in our household. Now I make it all the time.
1/2 lb. ahi, 1-inch pieces
1/2 small onion, thinly sliced
2 small tomatoes, thin wedges
1/4 c. black olives, sliced
2 tsp. Thai fried garlic or 2 TB garlic, minced
2 TB fresh basil, minced
salt and freshly cracked black pepper
3 TB olive oil
1/2 lb. linguine, cooked according to package directions
2 TB capers, grated Parmesan cheese, Italian parsley or cilantro sprigs
In a mixing bowl, combine ahi, onion, tomatoes, olives, garlic, basil, salt and pepper; marinate “poke” for 10 minutes. Heat oil in a heavy skillet, add poke mixture and cook, until fish is opaque, about 5 minutes. Spoon poke mixture over pasta.
Garnish with capers, cheese and parsley sprigs (I prefer cilantro). Serves 2.