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ISO- Tuna Poke Recipe
Posted on 6/14/16 at 5:46 pm
Posted on 6/14/16 at 5:46 pm
TIA.
Posted on 6/14/16 at 9:30 pm to TheSHU
Tuna Poke (Hawaiian Raw-Tuna Salad)
from Serious Eats
2 teaspoons (about 1g) dried wakame
1 teaspoon (about 0.5g) dried hijiki
12 ounces (340g) raw sashimi-grade tuna, cut into 1/2-inch cubes
3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
1 scallion, thinly sliced
1 teaspoon (about 3g) white or black sesame seeds, or a mix
4 teaspoons (20ml) soy sauce, more or less to taste
2 teaspoons (10ml) toasted sesame oil, more or less to taste
1 teaspoon (5ml) honey, more or less to taste
Crushed red pepper, to taste (optional)
Kosher salt
Steamed rice (if eating as a meal)
1. Place wakame and hijiki in separate small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame. Add wakame and hijiki to a large bowl.
2. Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.
from Serious Eats
2 teaspoons (about 1g) dried wakame
1 teaspoon (about 0.5g) dried hijiki
12 ounces (340g) raw sashimi-grade tuna, cut into 1/2-inch cubes
3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
1 scallion, thinly sliced
1 teaspoon (about 3g) white or black sesame seeds, or a mix
4 teaspoons (20ml) soy sauce, more or less to taste
2 teaspoons (10ml) toasted sesame oil, more or less to taste
1 teaspoon (5ml) honey, more or less to taste
Crushed red pepper, to taste (optional)
Kosher salt
Steamed rice (if eating as a meal)
1. Place wakame and hijiki in separate small bowls. Cover with boiling water and let rest until rehydrated and tender, about 5 minutes. Drain and press with paper towels. Roughly chop wakame. Add wakame and hijiki to a large bowl.
2. Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.
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