Recipe courtesy of Andrew Zimmern
Recipe courtesy of Andrew Zimmern
Watch how to make this recipe.
Tuna Poke
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- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 238
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 15 mg
- Sodium
- 289 mg
- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 238
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 13 g
- Cholesterol
- 15 mg
- Sodium
- 289 mg
Ingredients
Poke:
The Crunch Topping:
Seaweed and Edamame Salad:
For serving:
Directions
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15m
Easy
CLASS
- Make the poke: Trim and cut the tuna into a 1/4-inch dice. Place in a large bowl. Add the scallions, shallot, sesame oil, soy sauce, bean paste, and mirin; stir to combine. Refrigerate while you prepare the rest of the recipe.
- Next, make your crunch topping: Place a small skillet over medium heat. Add the nuts, chiles, dried seaweed, sesame seeds, dried shrimp and salt. Toast, shaking the skillet occasionally, until the ingredients start to brown, about 2 minutes. Remove from the heat and let cool slightly in the skillet. Transfer to a mortar and add the sugar. Crush with the pestle until coarse crumbs form.
- Next, make the seaweed and edamame salad: Combine the hijiki seaweed, edamame, olive oil and lime juice in a medium bowl; stir together and season with salt.
- For serving: Place the cooked rice in individual serving bowls. Top each bowl with the chilled poke, seaweed salad, avocado slices and a tablespoon of crunch topping. Garnish with scallions and a slice of lime.
