Tuna Poke Bowl with Seaweed
Course: LunchDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
40
minutesTuna Poke Bowl with Seaweed is simple and quick to make, Tuna Poke requires very few ingredients, but ones that are raw & fresh! Serves 4-6 as an appetizer or 2-3 as a main course.
Photo by seriouseats.com
Ingredients
2 teaspoons dried Wakame fronds
1 teaspoon dried Sea Chicory (choose red or green)
350g raw sashimi-grade tuna, cut into small cubes (1.5cm)
1 avocado, cubed
1 red onion, cut fine
1 spring onion, thinly sliced
1 teaspoon white or black sesame seeds, or a mix
4 teaspoons (20ml) soy sauce/Tamari, more or less to taste
2 teaspoons (10ml) toasted sesame oil, more or less to taste
1 teaspoon (5ml) honey, more or less to taste
Crushed red pepper, to taste (optional)
Kelp Salt and freshly ground pepper
Steamed rice (if eating as a meal)
Directions
- Place Wakame and Sea Chicory in separate small bowls. Cover with tepid water and let rest until re-hydrated and tender, about 5 minutes.
- Meanwhile, place tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper in a large bowl. Season with a small pinch of salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired.
- Drain the seaweed and squeeze out excess water. Roughly chop the seaweeds, add to the bowl and mix until well combined.
- Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.
Notes
- Tip: Poke recipe is best eaten freshly made – the seaweed will release its agar and become ‘slimy’ if it is made to wait too long.
- Read more about Sea Chicory and wakame.
