Recipe courtesy of Sunny Anderson
Sunny's Ahi Tuna Poke with Plantain Chips
Getting reviews...
- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 29 g
- Cholesterol
- 44 mg
- Sodium
- 927 mg
This recipe is a quick and easy, multipurpose way to make your ahi tuna for an amazing poke. I like to turn it into a poke bowl with a spring mixture of baby lettuces, pickled ginger, seaweed salad, diced mango, cilantro and sometimes rice or quinoa, but you can also use it to fill lettuce wraps. Still, there’s nothing like fresh tuna poke served alone with plantain chips as a snack or appetizer. This is how I’ve had it on vacation, and I love it, because it’s well-balanced with a sweet, salty and fiery bite from the ginger and spicy honey.
- Level: Easy
- Total: 2 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 29 g
- Cholesterol
- 44 mg
- Sodium
- 927 mg
Ingredients
Directions
- Dice the tuna into 1/2-inch cubes and add to a large bowl.
- In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil, vinegar and scallions. Add the soy mixture to the tuna and stir to coat. Refrigerate for 2 hours.
- Scoop the chilled tuna into martini glasses or bowls, then sprinkle with sesame seeds and serve with fried plantain strips.
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