Tuna Poke
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1½pounds sushi-quality tuna loin, thick-cut
- 1small red onion, peeled and sliced very thin
- 4scallions, trimmed and both green and white sections thinly sliced
- 3tablespoons soy sauce
- 1tablespoon sesame oil
- 1teaspoon mirin (sweet Japanese rice wine)
- 1teaspoon chile-garlic sauce, or to taste
- 1½tablespoons furikake (a dry Japanese seasoning made of a mixture of dried fish and seaweed, sesame seeds, salt, sugar and other ingredients) or sesame seeds, or to taste
- 1cup roasted macadamia nuts, optional
Nutritional analysis per serving (6 servings)
328 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 31 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Carefully cut the tuna, against the grain, into thick planks of ¾ inch, and then into ¾-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
- Step 2
Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
- Step 3
Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.
Private Notes
Comments
I honestly think you can do better than use Furikake & store chilli sauce. Try toasted sesame seeds + shredded seaweed better ( no sugar) as would be using finely chopped Thai Birds Eye red pepper to taste. Adding diced firmly-ripe avocado together with the clever already-directed macadamia nuts (toasting unecessary) ...A slight smashing even better! Final genius would be juice of 1/2 lime -the acid gives dazzling focus! Salmon great alternative too! - though both fish always sushi-grade.
Catfish are bottom-feeders, and consume potentially more toxins that have settled to the bottom. This is made more dangerous by not cooking the catfish (catfish is safer to eat when cooked, not raw). Tuna swims freely and does not eat from he ocean floor. It is much safer to eat raw -- and you'll note the fish in this recipe isn't cooked; it's uncooked, sashimi-style.
I like to dress this up even more by adding diced avocado, finely chopped celery and a splash of lime ponzu sauce. And I prefer lots of fine-chopped scallions instead of red onion. Have not tried with miring but I would worry about having too much sweet.
This dish needs some sort of acid.
Do yourself a favor, add some fresh garden jalapeno (just one, chopped) and some Red Clay Chile Crisp. It's slap yo' mama good. Totally addictive. Otherwise, as written. Summer staple when it's hot outside.
We’ve had this a couple of times now. We have a friend who is into deep sea fishing and he often brings us back frozen one pound chunks of yellow fin tuna that we use. Very tasty. The macadamia nuts are a great addition. Last time, we added some mango as suggested by someone else and it was very nice. I think next time I would leave out the red onion and just add more scallion.