August 18, 2015
This Hawaiian poke (pronounced poke-ay) recipe combines sashimi-grade ahi tuna with a bright citrus and ginger marinade.
Yield: 4 servings
Active Time: 15 minutes
Total Time: 40 minutes
1 pound sashimi-grade ahi tuna
5 cipollini onions, thinly sliced
3 scallions, chopped
2 tablespoons coconut aminos
1 tablespoon toasted sesame oil
Juice of 2 lemons
Juice of 1 grapefruit
1 teaspoon red pepper flakes
1 teaspoon ginger powder
Roasted, salted seaweed
Cut tuna into 1/2-inch cubes and place in a large bowl. Add the onions, scallions, coconut aminos, sesame oil, lemon and grapefruit juice, red pepper flakes, and ginger powder and toss gently. Cover and place in refrigerator 30 minutes.
Meanwhile, cut avocado into cubes and segment grapefruit. When ready to serve, toss tuna mixture with avocado. To serve, spoon tuna poke into roasted seaweed slices along with grapefruit.
Photo credit: Paul Delmont
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