Tuna Poke

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 15 min
  • Yield: 2 servings
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Ingredients

Poke:

12 ounces high-quality, center cut tuna loin

5 scallions, green parts only, thinly sliced

1 shallot, very thinly sliced

1 tablespoon toasted sesame oil

1 tablespoon premium quality natural soy sauce

1 teaspoon toban djan (fermented chile bean paste)

1 teaspoon mirin (sweet Japanese rice wine)

The Crunch Topping:

1/2 cup macadamia nuts

2 dried hot chiles (plus more if desired)

3 tablespoons dried seaweed, such as hijiki

1 tablespoon sesame seeds

1 tablespoon dried shrimp

1 teaspoon sea salt

1 teaspoon sugar

Seaweed and Edamame Salad:

½ cup hijiki seaweed, soaked in water for 15 minutes then drained

1 cup frozen shelled edamame, thawed

1 tablespoon olive oil

1 tablespoon fresh lime juice

Salt

For serving:

1 cup cooked short-grain rice

1/2 avocado, sliced

Thinly sliced scallions

2 lime slices

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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. 
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