| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 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)
- 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
- 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
- 1 cup cooked short-grain rice
- 1/2 avocado, sliced
- Thinly sliced scallions
- 2 lime slices
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Best tuna poke we have ever eaten.