Tuna Poke
This tuna poke has it all—fresh ahi tuna, peppery scallions, creamy avocado, crispy taro chips, and a savory, umami dressing.
Equipment
- Microplane for grating ginger
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 8 ounces (225g) sashimi-grade ahi tuna diced into ½-inch cubes (you can substitute salmon or hamachi)
- 1½ tablespoons soy sauce
- 1 teaspoon fresh ginger grated
- 1 tablespoon yuzu ponzu
- 2 medium green onions thinly sliced
- 1 tablespoon black sesame seeds
- 1 small avocado diced
- 1 small ripe mango diced
- 1 bag taro chips for serving
Step by Step Instructions
Step 1
- In a small bowl, whisk together the soy sauce, grated ginger, and yuzu ponzu.
Step 2
- Dice the fish into half-inch (1 cm) cubes and place them in a mixing bowl.
Step 3
- Pour the dressing over the fish. Add the green onions and black sesame seeds, and gently toss to combine.
Step 4
- Gently fold in the diced avocado and mango (you want to incorporate these ingredients, but allow them to maintain their shape).
Step 5
- Serve in a chilled bowl or over ice with taro chips.
