Looking for a fancy dish that will transport you to an island in Hawaii? Our Yellowfin Tuna Poke with Seaweed Salad recipe is calling your name! Poke is a classic Hawaiian staple dish popularized by the addition of numerous mainland variations. Our version is filled with a delicious crunch from cucumbers and juicy sweetness from a fresh pineapple. Not to mention this recipe could not be simpler. All you need to do is chop a few ingredients! Let’s eat!
Ingredients:
Directions:
Add tuna, onion, scallion, avocado, pineapple, edamame, sesame seeds, soy sauce, sesame oil, Mirin, and chili pepper to the bowl.
Season with a small pinch of sea salt and black pepper and gently fold to combine.
Taste and adjust with more soy sauce, sesame oil, Mirin, or chili pepper as desired.
Let sit for 5 minutes at room temperature, then serve on its own or on steamed rice.
**Mirin is similar to sake but with lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during fermentation; no sugars are added. It is the go-to sweetener in Japanese cooking and, along with soy sauce, is a key ingredient in teriyaki.
**Notes on Poke and Tuna: The word Poke in Hawaiian literally translates "to cut" or "cut crosswise into pieces". Poke is one of the main dishes in native Hawaiian cuisine, and traditionally uses Aku (skipjack tuna) or He'e (octopus). Popularized around 2014 on the mainland, Poke can now be found using salmon, yellowfin tuna, and various shellfish. Tuna can be graded in four ways depending on the quality of the fish. Grade 1 is the highest, then 2+, 2, and 3. 1 and 2+ are the recommended grades to use for raw consumption.
ENJOY and don’t forget to check out our recipe page for more delicious recipe ideas!