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Tuna Poke

Randy Mayor
Yield 4 servings (serving size: 1/4 cup tuna and 1/2 cup cucumber)
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.

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

Nutrition 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

How to Make It

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