Tuna Poke

Refreshing tuna poke with avocado, lemon juice, and ogo seaweed, marinated in spicy soy sauce, and sprinkled with sesame seeds.

Tuna Poke

INGREDIENTS

• ¼ lb sushi-grade tuna
• ▢1 avocado
• ▢lemon juice
• ▢1 green onion/scallion
• ▢½ Tbsp ogo seaweed

Seasoning:

• ▢2 Tbsp soy sauce
• ▢½ Tbsp la-yu (Japanese chili oil)
• ▢⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)

Toppings:

• ▢toasted white sesame seeds
• ▢shichimi togarashi (Japanese seven spice)

INSTRUCTIONS

 

• Gather all the ingredients.
  
• If your tuna is not cubed (I bought pre-cut tuna sashimi from a Japanese market), dice it into ½ inch (1.3 cm) square pieces across the grain.
• Soak ogo seaweed in water for 3-5 minutes. Drain and chop into small pieces.
• Slice avocado into cubes and scoop up with a spoon.
• Squeeze some lemon juice on avocado to keep it from turning brown.
• Slice the green onion into small pieces.
• Combine all the ingredients in a bowl.
• Add the seasonings and toss all together.
• Serve on a plate (you do not need to marinade) and sprinkle roasted white sesame seeds and shichimi togarashi.

To Store

• I recommend consuming sashimi-grade tuna in 24 hours. Keep them in the refrigerator until serving.

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