I really love the freshness and lightness of a good poke tuna salad. And, I also love that there is no cooking required. This recipe serves 4 to 6 as an entree or 8 to 10 as an appetizer. I like to serve poke with corn chips and/or steamed sushi rice alongside.
Ingredients:
- 1½ lbs. Sushi-quality yellowfin tuna
- 1 small red onion, peeled and sliced very thin
- 4 scallions, trimmed and both green and white sections thinly sliced
- 1 serrano or jalapeño pepper, thinly sliced
- 1 ripe avocado, peeled and cut into cubes
- 3 Tbsp soy sauce or tamari for gluten-free
- 1 Tbsp sesame oil
- 1 tsp. mirin (sweet Japanese rice wine)
- 1 tsp. chile-garlic sauce
- 1 Tbsp toasted/roasted sesame seeds
- 1 cup roasted macadamia nuts (optional, for topping)
Method
- Carefully cut the tuna, against the grain, into thick planks of ¾ inch, and then into ¾-inch cubes. Place cubes into a large bowl, and add to them the onion, avocado, chile pepper and scallions.
- Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
- Pour the sauce mixture over the fish, and toss gently to combine.
- Sprinkle the sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill.
- Serve with the macadamia nuts, if using, scattered over the top.
