this poke recipe is made with high-grade tuna, avocado and seaweeds. Fresh & simple, it is a staple dish in Hawaii and has topped the food trends for the last couple of years.
serves 4-6 as an appetizer or 2-3 as a main course
2 teaspoons dried Wakame fronds
1 teaspoon dried Sea Chicory Salad mix
350g raw sashimi-grade tuna, cut into small cubes (1.5cm)
1 avocado, cubed
1 red onion, cut fine
1 spring onion, thinly sliced
1 teaspoon white or black sesame seeds, or a mix
4 teaspoons (20ml) soy sauce/Tamari, 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)
Kelp Salt and freshly ground pepper
Steamed rice (if eating as a meal)
Place Wakame and Sea Chicory in separate small bowls. Cover with tepid water and let rest until rehydrated and tender, about 5 minutes.
Meanwhile, place tuna, onion, scallion, sesame seeds, soy sauce, sesame oil, honey, and optional crushed red pepper in a large bowl. Season with a small pinch of salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired.
Drain the seaweed and squeeze out excess water. Roughly chop the seaweed, add to the bowl and mix until well combined.
Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.
Chef's notes: Poke recipe is best eaten freshly made - the seaweed will release its agar and become 'slimy' if it is made to wait too long.