Tuna Poke
This poke is bright and refreshing with a balanced sweet-salty sauce and rich avocados. It makes for an excellent light feeling meal. The recipe is adapted from J. Kenji López-Alt.
Servings 4
Calories 233kcal
Ingredients
- 4 teaspoons gluten free soy sauce or coconut aminos
- 2 teaspoons toasted sesame oil
- 1 teaspoon powdered monk fruit
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 2 teaspoons dried wakame dried seaweed, optional, can substitute furikake or shredded nori
- 1 teaspoon dried hijiki dried seaweed, can substitute furikake or shredded nori
- 1 lb sashimi grade tuna
- 1/2 avocado diced
- 1 green onion thinly sliced
- Tobiko fish roe, optional
Instructions
- Add wakame and hijiki to a small bowl and cover with boiling water. Let sit for 5 minutes to rehydrate then press out as much moisture as possible.
- Combine soy, sesame oil, monk fruit, and sesame seeds in a medium sized bowl and stir to combine.
- Cube the tuna into bite size pieces. Add the tuna, avocado, rehydrated seaweed, and green onions and toss to combine. Serve right away with tobiko on top
Nutrition
Calories: 233kcal | Carbohydrates: 3g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 406mg | Potassium: 420mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2542IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg