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!