Tuna Poke (hawaiian Raw-tuna Salad) Recipe

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  Yield:Serves 4 to 6 as an appetizer, or 2 to 3 as a main course with steamed rice
  


• 
  Active time:
  10 minutes
  


• 
  Total time:15 minutes
  


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  Rated:
  
  
  
  
  
  
  5
  
  

Ingredients

• 2 teaspoons (about 1g) dried wakame (see note)


• 1 teaspoon (about 0.5g) dried hijiki (see note)


• 12 ounces (340g) raw sashimi-grade tuna, cut into 1/2-inch cubes


• 3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice


• 1 scallion, thinly sliced


• 1 teaspoon (about 3g) white or black sesame seeds, or a mix


• 4 teaspoons (20ml) soy sauce, 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)


• Kosher salt


• Steamed rice (if eating as a meal)

Directions

1. 
   
   1.
   
   
   
   

   Place wakame and hijiki in separate small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame. Add wakame and hijiki to a large bowl.

   
   
   
   


2. 
   
   2.
   
   
   
   

   Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.

   
   
   
   

SAVE

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