October 23, 2016
Author: Nell Stephenson
Recipe type: Entree
A soy-free version of this Hawaiian classic fish salad is easy to make and focused on the main ingredient: fresh, wild tuna. Here's the 'catch' (pun intended) - rather than using fish from places far away, try your hand at making it with whatever sashimi grade choices you can find locally! After all, when we get creative, poke ca really be any dish of cubed raw fish in a bowl.
- Chilled, brewed ginger tea
- 4 teaspoons dried wakame or hijiki seaweed
- 1 pound raw sashimi-grade tuna (or other wish fish) cut into ½-inch cubes
- ½ small Maui onion, cut into ¼-inch dice
- 1 scallion, thinly sliced
- 1 teaspoon (about 3g) white or black sesame seeds, or a mix
- Himalayan salt
- Pour tea into small bowl and add seaweed.
- Let rest until rehydrated and tender, about 5 minutes.
- Drain, press and roughly chop wakame.
- Transfer to large bowl
- Add tuna, onion, scallion and sesame seeds to bowl.
- Add a small pinch of Himalayan salt and stir gently
- Let sit 5 minutes at room temperature.
- Serve on bed of micro greens with avocado on top.