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Tuna Poke

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Ingredients

2 tsp Dried wakame Dried seaweed available at Japanese supermarkets
1 tsp Dried hijiki Dried seaweed available at Japanese supermarkets
300g Raw tuna Cut into 1/2-inch cubes
1 Spring onion Thinly sliced
1 tsp Sesame Seeds mixed
2 Tsp Soy sauce More or less to taste
2 Tsp Toasted sesame oil More or less to taste
1 Tsp Honey More or less to taste
2 Tsp Rice vinegar
Crushed dried red pepper - Tagarashi
Salt
Steamed Rice
1 Avocado
Wasabi paste
Qp Mayo

Tuna Poke

  • Medium

Ingredients

Directions

Steps

1
Done

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
Done

Add tuna, onion, spring onion, sesame seeds, soy sauce, sesame oil, rice vinegar honey, and crushed red pepper to bowl. Season with a small pinch of salt and gently fold to combine.

3
Done

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 and avocado.

4
Done

Mix the wasabi into the mayo and just to your taste then serve with the poke.

The Cafe

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Bridget Davis’ Healthy Cottage Pie
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Northern Thai Coconut Curry Noodle Soup with Chicken
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Bridget Davis’ Healthy Cottage Pie
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Northern Thai Coconut Curry Noodle Soup with Chicken