Tuna Poke
Tuna Poke
I actually have dreams about this tuna. The poke trend has barely made it's way upstate, and I find myself hunting down tuna bowls everywhere I go. As a person formerly afraid of raw fish, I'm probably dangerously close to the line at which one should worry about their mercury in-take, but let's talk about some benefits. It's a lean protein packed with things I don't understand like omega-3 fatty acids, it's so low in fat, rich in minerals and vitamins, and most importantly, it literally tastes like butter. If you're #blessed enough to have a Wegmans, they always have this available in the sushi department, and this recipe is very adaptable, so add things like pickled ginger, radishes, or a peanut dressing. And definitely get some Chinese noodles for snacking.
| Amanda
Tuna Poke
Yield - Serves 2
Sriracha Mayo Dressing
3 tbsp mayo
3 tbsp Sriracha
2 tsp soy sauce
2 tsp rice wine vinegar
2 tbsp olive oil
Combine in a mason jar and shake shake shake, adjust to taste (more or less Sriracha for your heat preference)
Poke
.8 oz sashimi grade tuna, cubed
4 cups chopped kale
1/4 cup frozen shelled edamame, defrosted according to package
1 carrot, sliced into matchstick pieces
1 petite cucumber, sliced into matchstick pieces
3 green onions, white & light green parts only sliced thin
1/2 avocado, sliced
1/2 jalapeno, sliced thin (or diced finely, depending on what you can handle)
2 tbsp. chopped roasted, salted peanuts
shake of toasted sesame seeds & black sesame seeds
crispy Chinese noodles, for snacking
Combine all ingredients and top with dressing, enjoy!
