Tuna Poke Salad

Posted 2017-02-19 by Annalisa Brown ⇒ follow

Dig deep enough and you will discover that many of our food fads are derived from the cultural diversity we live in with origins dating back hundreds of years ago. Although Bowls are hitting their straps across the Sydney dining scene, Poke (pronounced POH-KAY) has its origins in the Pacific and has a very personal and spiritual connection to Hawaiian culture and history. It’s a staple at many family gatherings and festivities.

So exactly what is Poke?

It’s raw tuna, octopus or salmon seasoned or marinated, with flavours and ingredients typically Asian inspired. The cooking technique and style is similar to ceviche except the marinating ingredients have a South American or Latina influence.

My takes its inspiration from Hawaiian culture and nurtures a love of fresh produce and working with salad layering based on colours, textures and flavour combinations.

Follow this recipe or create something similar using fresh produce you love.

This is inspired from Hawaiian history and culture raw tuna seasoned and marinated and served with a delectable array of fresh produce.

Preparation Time: 2 Hours (includes marinating time)
Cooking Time: Nil
Serves: 2 as a Main Meal

Ingredients
250g Yellow Fin Tuna
Red Oak Lettuce
50g Rice Noodles
1 Small Cucumber
½ Avocado
3 Tablespoons Pepitas
1 Radish
1/2 Lime to Garnish
Salt, Pepper and Extra Virgin Olive Oil to taste

For the Poke Marinade
2 Tablespoons Tamari
1 Tablespoon Sesame Oil
¼ Teaspoon Salt
¼ Teaspoon Ground Chilli
2 Teaspoons Dried Wakame Flakes
1 Teaspoon Sesame Seeds
1 Tablespoon Rice Malt Syrup

Method

Commence making the Poke by combining the tamari, sesame oil, salt, chilli, sesame seeds and rice malt syrup into a small bowl, mixing the ingredients thoroughly.

Dice the tuna and layer in a baking dish, then sprinkle the dried wakame flakes over the tuna.

Dice the tuna and sprinkle with dried wakame flakes.

Drizzle the marinade evenly over the tuna ensuring it’s evenly coated. Cover the tuna with cling wrap and refrigerate for a couple of hours.

Drizzle the marinade, evenly coating the tuna then refrigerate for a couple of hours.

Bring a saucepan of water to the boil and add the rice noodles. Cook for 10-minutes, remove from heat and drain. Wash the noodles in cold running water.

Place the cooked rice noodles into a small bowl and season with a little salt, pepper and sesame oil folding through until evenly coated. Cover with cling wrap and refrigerate until required.

Assembling the

Wash the red oak lettuce and break the leaves into smaller halves.

Peel and cut the cucumber into thin round slices.

Cut the avocado into small chunks.

Cut the radish into thin round slices.