Tuna Poke

Tuna Poke Recipe
Randy Mayor
Be sure to use sushi-grade fish for this Tuna Poke salad because the fish is raw and isn't "cooked" with citrus juice, as in seviche.

Yield:

4 servings (serving size: 1/4 cup tuna and 1/2 cup cucumber)

Recipe from

Cooking Light

Nutritional Information

Calories 94
Caloriesfromfat 28 %
Fat 2.9 g
Satfat 0.5 g
Monofat 1.1 g
Polyfat 0.9 g
Protein 13.9 g
Carbohydrate 2.4 g
Fiber 0.7 g
Cholesterol 26 mg
Iron 0.6 mg
Sodium 157 mg
Calcium 19 mg

Ingredients

1/4 cup chopped green onions
1 tablespoon low-sodium soy sauce
1/2 teaspoon grated peeled fresh ginger
1 1/2 teaspoons peanut oil
1/2 teaspoon dark sesame oil
1/2 pound sushi-grade tuna, cut into (1/2-inch) cubes
1 garlic clove, minced
2 cups (1/4-inch-thick) diagonally cut slices peeled cucumber

Preparation

Combine the first 7 ingredients in a medium glass bowl. Cover and chill 2 hours. Serve tuna mixture over cucumber.

Lorrie Hulston Corvin,

Cooking Light

March 2005
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