Tuna Poke Salad
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
250g Yellow Fin Tuna
Red Oak Lettuce
50g Rice Noodles
1 Small Cucumber
3 Tablespoons Pepitas
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
Dice the tuna and sprinkle with dried wakame flakes.
Drizzle the marinade, evenly coating the tuna then refrigerate for a couple of hours.
Use fresh produce of your own choice to supplement the Tuna Poke.
Don’t eat fish - substitute tuna with tofu for a vegan variation of this dish.
228232 - 2023-07-17 10:37:50
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