hawaiian poke tuna
  • ¼ lb. (4 oz.) sushi-grade tuna
  • 1 T. dark sesame oil
  • ½ tsp. fresh ginger juice (grate a 1-2" piece of fresh ginger over a bowl, then squeeze juice out of the grated ginger with your fingers)
  • ¼ tsp. pressed garlic (about 1 small clove)
  • 1 tsp. soy sauce
  • ½ tsp. fresh lime juice
  • 1 green onion, finely chopped (you can slice another green onion for additional garnish, if you like)
  • Red pepper flakes to taste
  • ¼ c. macadamia nuts or peanuts, finely chopped
  • 1 T. sesame seeds, toasted
  • Seaweed salad for serving (optional)
  1. While you are preparing the marinade, put your tuna into the freezer for a few minutes. This will make it easier to slice.
  2. To make the marinade, mix together the sesame oil, ginger juice, pressed garlic, soy sauce, lime juice, finely chopped green onion, and red pepper flakes to taste (I use a pinch).
  3. Remove tuna from freezer and slice into ½" cubes. Add to marinade, stir to coat, and let marinate covered in the fridge for 30 minutes. (Don't let it go too much longer than that or the salt in the marinade will cause the tuna to become mushy.)
  4. To serve, spoon each serving into a small bowl, then top with peanuts and sesame seeds (and more sliced green onion if you like). Serve with seaweed salad and/or rice crackers. Yum!
Recipe by radish*rose at http://radishrose.net/2015/08/16/hawaiian-poke-tuna/