how to make a HAWAIIAN TUNA POKE TOWER
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- Опубліковано 24 чер 2019
- Today we learn how to make tuna poke Hawaiian Style, inspired heavily by my time in Hawaiian eating Ahi tuna poke and tuna tartare there inspired by Asian flavors. We are making a tuna stack with a quick avocado guacamole and using crispy chow mein noodles for a crispy element. Its delicious, its easy and its one of my favorite things.
#TunaTartare #AhiPoke #NotAnotherCookingShow
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This guy is a genius...Enjoy your content! I thought Babish was entertaining and quite a good cook...but you're just on another level!
This looks really good. A restaurant I used to work at would add a little tiny bit of wasabi into the guac for a touch of heat and just a little more savory flavor, it was super good.
The music in your vids is definitely on the top 3 reasons I love the channel so so much. They’re always nice songs that just set the mood for cooking.
This show is so therapeutic. I've been keeping up with your episodes, and man... I can't get enough of this wholesome, thoughtful home cooking, my-stylish-dad-teaching-me-how-to-cook vibe.
I don't know how you do it. I'm just one of your viewers from the other side of the country, but through my phone screen I somehow feel like I'm just sitting across from you at your kitchen counter watching you talk and teach about what you love.
Keep on doing what you're man, you really make my college days better, haha.
Your knowledge.. the way you make your videos and edit it so it's not boring to watch, the way you explain your techniques in such an easily understandable manner.. what a blessing, thank you, from me and surely from everyone else that watches your videos.
Thank you so much Danzel! Appreciate that
Beautiful, simple recipe and the Ponzu is a great touch. But most of all I wanted to thank you for honouring Tony on his day. He was the realest and I still miss him so much. Much love.
Is that an Anthony Bourdain shirt?? Awesome!
Your vids are next level crafts, man
Yes why yes it is. May he rest in peace and happy birthday to my guy.
"so don't think you need that, but think like that"
Good advice, it's how we progress and learn and it's by experimenting.
-Love learning new things to cook. Going through a bout of depression and watching your videos makes me focus on practical things. I appreciate your videos. I've never made anything with raw fish, so this is definitely up there for me to try! Thanks again
Looks delicious. One substitute for a ring mold is a can from, say, tomatoes. Cut out the can bottom, wash it, and away you go!
As a filmmaker and a hungry person, your videos make me so happy!
That makes me glad to hear! Thank you
NOT ANOTHER COOKING SHOW thank you for sharing! Can’t wait for the next one.
F'ing loved that boomerang of avocado pit bounce. What a fun edit!
Very nice! I like that you are generous with the soy and ponzu. A lot of places really don't add enough so the texture is a bit dry with the guac being the only thing giving it some moisture. It's so much better when the fish has that nice, glossy coat of flavor like yours. 5 stars!
I would definitely make this for my husband. He loves tuna and would appreciate the flavors you build in your dish. I personally do not eat raw tuna but I could be creative for myself and do something with cooked shrimp. I am buying the ring mold! I am mesmerized by your preparations, especially the chopping. You do such an excellent job of executing the video fast or slow to enhance your efforts. You have a great style. I have watch a lot of cooking videos - yours are some of the best in terms of delivery, quality and even accessibility (ingredients, recispies, etc). Thank you.
Making it look EASY bro!!! LOVE it... Taking notes.
The very first time I subscribed to a UA-cam channel❤️ As an avid cook myself I found yours to the best of the best .
Thank you Lidia!
Hey man! Italian chef writing here :) You're the best food youtuber ever!! keep on the good work!
Gracie Mille! Lo aprezzo! 😉 (did I say that right?)
@@NOTANOTHERCOOKINGSHOW almost man! xD but I appreciate the effort :D
I'm more of a ceviche person, but must try this. Looks delicious. You're great.
Man, you are wicked! Love these recipes and your flow during cooking.
Every video you do is amazing and so artistic! Keep them coming.
Sweet 👍 I like the alternative mug deal at the end.
Glad to hear it Jeff!
Another awesome video on some awesome food. By an awesome chef with a new hair cut! 😁
😂😂 thank you
Love it!
Just got half of a whole tuna (aka a lot) and remembered u hv this amazing recipe up 🤩🙌🏼🍾 THANK YOU!
& completely agree that tuna tartare suggests pacific flavors!
That looks great!
Looks yum
This Guy is criminaly underrated
Never had anything like this before but I'd try it!!
This looks incredible.
Every time you release an episode I do a happy dance!
Good looking tuna there Steve ! Well done !
Love your videos, I found you a couple of weeks ago and it's so surprising that your channel doesn't seem to take off. With my full honesty I think you're the best cooking show I've encountered on UA-cam and I am ashamed that this community give subs and views to horrific cheesy and nasty foods shows and not to someone who gather informations about the culture of the healthy dish he prepares
Keep the good work man, you're above excellent
starting to really love this channel!
Love the Tony Bourdain shirt, can't believe it's been a year :(
I just finished diner,so why I’m dying for some tartare,just great👨🍳👨🍳👍👏👏❤️🇨🇦
Editing is everything on this chan. Love your work.
Thank you!!
Dude, you just got my perfect menu to cook for a date. Cheers for that, amazing video as always.
This is, as they say, a “panty dropper”
subscribed! love the aesthetic and vibe.
Love the Anthony Bourdain t-shirt! RIP
Damn, you hit this one out of the park.
i’m so making this next week ✅
This looks amazing! I have a ring mold & Ponzu! Is there a difference in taste between blue or yellow tuna?
Brilliant!
Thank you!
I've never had tartare, but it looks great!
Creeping closer to that 100k subscribers!!! Top channel, really enjoy your content. Thanks from the uk 😁😁
Looks really good Steve
Love your avocado to fish ratio, that's how I like to cook! The whole thing is a good play on a classic poke that I like to make. One thing I would say is watch out for tuna that has that bright pink color, it has potentially been preserved with carbon monoxide and not as fresh as meets the eye. If you do a quick google search of "gassed tuna" you will learn all you need to know. Keep making great food, content creators like you continue to inspire me to create!
This calls for Champagne!
I’ll take it!
DUDE! It's like I went to the kitchen to make a sandwich and you went from 10k subs to 80k!!! What in the world happened?!?! Awesome and congrats! 👉💨
-Jonathan
HOW IN THE NAME OF FOOD DO YOU ONLY HAVE 81K!?!
I've been subscribed for a hot minute now, but I always read it as 811k until I double checked after reading the comments. I'd say you and Chef John from food wishes are the best, or at the very least, my personal favorites and go2's. Keep it up, brother; you are forever amazing!
Much love❤
Nice dude
awesome video!
i like the haircut!
Thank you!
nice
Hey, generaly i don't comment but i really love this recipe, so keep going like that, I like your video very much .. greetings from Bolivia
James beach restaurant in Venice Los Angeles used to have it 20 years ago😂
My favorite youtuber
Hey man just wanted to say I found your channel about a month ago and I really like your style of videos. Cooking seems easy with the way you do it. You also do what other cooking channels don't and talk directly to the camera and explain a bit more about the dish. And I like how your videos are made too, it kind of has a Casey Neistat vibe with how you present everything and then you put your own twist on it.
You are the Big Kahuna of your tartare tuna. As to the stack, you might also use Peruvian causa, and/or an Asian cucumber salad. Then put some of the crunchy stuff on top, chopped up, as it doesn't stack so well. Also, when you use a mug or ramekin to stack, I find it helpful to put some cling wrap in first so the stack pops out easily. Another great vid from the "chairman of the board"....
Recommendations for getting good, relatively affordable sushi grade tuna in New York City?
Dude! You are a master of cooking! You make it look so simple and fun, you actually really are motivating other people including me to start cooking! Keep up the work, is there anyway to support your channel?
PVC pipe as a ring mold is pretty common. And lightly rub a very tiny amount of sesame oil to help it release.
Would you recommend cucumber for tartar?
The Flavor-Tower of Babel. Word. 👌 Also, nice touch with the tribute to the late great on his birthday. #Bourdain
Thanks dude!!
Thanks for the great video. Loved the stack. What size mold is ideal to use for the stack? So many different sizes.
can you please do a video on how to make classic hot chocolate lava cake?
my alt substitution cool ranch chips for lo mein noodles. but thats cause im from cali cuz
continue cooking what inspires you man :)
Such good camera work. For my cooking videos I get so lost in the content and writing I forget to produce high quality food porn, you're an inspiration man, really want to get my quality to this level. Thanks again for the great vid.
Thank you!! Try improvising and winging it. All you focus goes into the recipe, the execution of the recipe, and making sure cameras are in focus and filming what you want
@@NOTANOTHERCOOKINGSHOW Great advice, thanks again.
Do another drink recipe for the summer! 🔥
Sangria!
bella zio! you are inspiring ;)
Why would you assume I don't have a ringmold?! LOL Nah, I don't. Great vid, as always!
Haha
what cutting board do you use?
That's called a plate, sir.
What camera are you using to take your food pics?
Sesame oil, did you add it for flavor and/or hold ingredients together.
Great episode as usual.
NACS 👌👍💪
I'd add ginger too. There's a reason why sushi is served with ginger
Hello
I was wondering if you could help me out :)
Would like to make this with beef tartare... beef on top, fries on the bottom. Was wondering if you can help me out figuring out what could go in the middle?
Thank you
This looks amazing I think mango would set it off to a different level.
Great idea 💡
Or pear
I absolutely LOVE tuna tartare!!! I will be trying this recipe very soon. Love this channel!!
How’d you do that with the avocado??
Do what? I prepare food with avocado pretty often, so I might be able to help.
Tom Haflinger It was just a joke on the edit he did in the beginning when he took out the seed.
@@alecarro6344 Oh, LOL. Because I have very strong opinions on how to remove the seed from the knife. I had my sleeves all rolled up, the chalkboard clean, and everything.
Soy sauce is already pretty salty, what's the advantage of salt and soy sauce? Liquidity/consistency?
It’s not a lot of soy or salt. And the amount of soy, in my opinion wasn’t enough. But by all means you choose to omit the salt
Big fan of the show. Quick question..which type of bbq would you recommend for a small family (we looked at a weber but hard to tell which one to get). Were based in the UK
I recommend making my all purpose bbq sauce its legit
why dice the avocado in the same chunks as the tuna if you are going to mash it anyway?
It’s roughly mashed. See the written recipe.
Simple. Open a used can on both sides. Save 4 bucks.
What is your cutting board cleaning regiment?
Soap and water quickly, dry quickly and immediately. But my cutting boards wont last me forever because of how I use them on the show. Always use a meat cutting board for raw meats, never your main board. But water with a little soap, rinse it off well and the DRY WELL. The pit fall is letting water warp the board which you don't want. But I sorta just have given into the idea that I'm gonna go through a lot of these boards. This has been going for 16 months and I'm about to replace it. And giveaway one to yoou guys.
Any ideas how to make this vegetarian? 🤔
can anybody tell me why I can't find his account on twitter? I want to follow wherever I can but searching for his name nothing shows up
I’m somewhat active with the handle @thefoodfreak
That would probably be gone in one bite... Lol great job!!
I know you hate the cutting board questions...but I won’t ask THAT question! How do you keep it looking so nice? And cutting raw meats on it and then plating on it, how do you avoid cross contamination? Great work! Huge fan! Thanks!
When have you seen me cut raw meat on this? I have a raw meat cutting board I use. And then I wash the cutting board when it’s got gross stuff on it. I’m cleaning the board I’m just not gonna out my washing it into the video. Haha and I don’t hate cutting board questions. There’s was a week when people were loosing their minds about plating pasta on it and I almost lost it! 😂
@@NOTANOTHERCOOKINGSHOW Seeing a thumbnail of one of the pasta dishes being plated on the cutting board is what brought me to this channel tbh. I just thought it was neat and creative. However, it's the simplicity, inventiveness and coherence of your dishes that compelled me to subscribe.
@@JR-kv6ez Thank you!
NOT ANOTHER COOKING SHOW maybe I haven’t! I didn’t really notice until you were cutting the fish in this one then assumed 🤦🏻♂️ still though. That board looks new!
Jacob Perez same!
I understand that this dish is traditionally made with Tuna, but as a general comment, I'd highly recommend looking into alternative fish species. In NZ we have a fish called Trevally, it's wonderful, awesome in sashimi and is better than Tuna in this particular dish I have to say. Not a criticism of your use of tuna in this video, just an aside. Tuna stocks are under immense pressure globally, and we should take the opportunity to explore other options to get the stocks build up again :)
In American we have access to like 4 fish pretty much, salmon, tuna, swords fish halibut, and maybe one or two others. So this is actually pretty easy to find everywhere here. I wish I had more options. Hamachi is good too
@@NOTANOTHERCOOKINGSHOW Hamachi is great. It's a shame you don't have access to more selection. Might be time for a trip to New Zealand :)
I might be wasted, but damn do I enjoy your cooking
It’s probably both
Could also make a ring mold with aluminum foil.
And old soup can with top and bottom removed would work
rainbow terrine next. #RecipeRequest
Big tuna
big mistake watching your videos at midnight
As Paul Walker would say, I like the tuna here
😂
Awesome as always but i would leave the noodles
you should have those patreon names on the side and the video on the other side to have a clean look.
The red color is an indication that the fish has been intentionally surrounded by a gas to change the color, does not change the taste👍
When sushi is graded, color is one of the 5 charactiatics that are graded. No fish from a quality monger is selling gased fish
You're right
I loveeee your videos but i have just some constructive criticism which is that your color grading between your different camera angles are usually a little bit different and sometimes it can be a little off putting to me. anyways i respect the hustle and this is my new favorite cooking channel!!
yea, im aware and I intentionally don't mess with it. I dont have time and worry i will spend time messing with it only to make it look worse. time and resources will solve all that. right now I'm burning the candle at both ends.