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Randy Mayor Photo by: Randy Mayor

Tuna Poke

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.

Cooking Light MARCH 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 28%
  • Fat: 2.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 13.9g
  • Carbohydrate: 2.4g
  • Fiber: 0.7g
  • Cholesterol: 26mg
  • Iron: 0.6mg
  • Sodium: 157mg
  • Calcium: 19mg
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Tuna Poke recipe

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