Tuna and Avocado Poke

By Sunday, October 23, 2016

Poke is a delicious raw Hawaiian fish salad that is beautifully fresh, light and healthy. Traditionally Tuna is the fish of choice, however salmon is a fantastic alternative if you are not a fan of Tuna. The fish is finely diced and then dressed in a combination of soy sauce, sesame oil, rice wine vinegar, chilli flakes and sesame seeds,  giving it a deliciously rich and nutty flavour. It's really important that the fish is sushi grade and really fresh for this salad to be at its best.
I love to serve the poke with stickyThai jasmine rice, avocado, seaweed and cucumber pickles, but you really can be as inventive as you like (edamame beans, radishes and pickled ginger also go really well!). I then top it all off with some chilli flakes, spring onions and sesame seeds which gives the dish fantastic depth of flavour.
Serves 4
You will need:
600g sushi grade tuna, diced
2 avocados, diced
3 tbsp soy sauce
3 tbsp toasted sesame oil
3 tbsp rice wine vinegar
1 tsp chilli flakes
1 tsp sesame seeds, toasted
2 spring onions, finely sliced
200g Thai jasmine rice
Large handful rehydrated seaweed
4 cucumber pickles, finely sliced
Begin by cooking the rice according to package instructions, then stir in 1 tablespoon of rice wine and leave to one side until later.
In the meantime place the tuna, soy, sesame oil, rice wine vinegar and half of the chilli flakes and sesame seeds in a small bowl. Stir well and leave to marinade for 5 minutes.
Then simply arrange everything across four serving bowls and top with the remaining chilli flakes, sesame seeds and spring onions. Enjoy!

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