Tuna Poke Bowl

(It’s all the rage, jump on board and try it!)
Serves 6, can be made with sushi grade salmon too
Add any mix-ins that you like to this. I like arugula and kale, but many readers like the Hawaiian tradition of adding mango or papaya.

1/2 cup extra-virgin olive oil
3 tablespoons toasted sesame oil
1/2 cup soy sauce
½ teaspoon sriracha sauce, optional
1/2 teaspoon minced fresh ginger
1/2 teaspoon minced scallion
1 teaspoon finely grated lime zest
1-1/2 lb. sushi-grade tuna (or salmon), cut into 3/4-inch dice (see note below)
2/3 cup shaved cucumber
1/2 cup thinly sliced radish, sugar snap peas, mango, avocado, or other desired fruit
1/4 cup sliced scallions
Toasted sesame seeds, optional

In a large bowl, whisk the oils, soy sauce, sriracha sauce, ginger, scallion, and zest. In a medium bowl, gently combine the tuna, cucumber, radish (or other mix-in), and scallions. Toss gently with 1/4 cup of the marinade. Serve immediately over white or brown rice, quinoa or farro. Top with toasted sesame seeds.

Note: Before you begin making the poke, put the raw fish in the freezer for about an hour to partially freeze it. You want the fish to be firm, but still soft enough to slice. The firmer texture allows for more sharply defined cuts.

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