Inspired by Coastal Living’s crazy-delicious Shrimp Poke, these vibrant Tuna Poke Bowls are light, flavor-packed, feel like a super special meal, and couldn’t be easier to make. Just be sure to purchase the freshest tuna you can get your hands on for this dish; do that, and you’re guaranteed delicious success. Talk to your local fish monger or go to a trusted source for seafood, and let them know you are looking specifically for sushi-grade fish (because you’re not cooking it).
1 ounce fueru wakame (dried seaweed)
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon minced shallot
1 tablespoon honey
2 teaspoons Sriracha chili sauce
2 teaspoons fresh lemon juice (from 1 lemon)
1 teaspoon finely grated fresh ginger
2 tablespoons toasted sesame oil
1 tablespoon canola oil
1 pound fresh sashimi-grade tuna fillets, cut into 3/4-in. pieces
3 cups packed mixed greens (such as arugula and spring mix)
1/2 cup frozen shelled edamame, thawed
1 ripe avocado, sliced
2 teaspoons black sesame seeds
2 teaspoons white sesame seeds
How to Make It
Break seaweed into pieces as necessary to fit in a large bowl. Add boiling water to cover. Let stand 10 minutes; drain and coarsely chop.
Whisk together soy sauce, rice vinegar, shallot, honey, Sriracha, lemon juice, and ginger in a small bowl until combined. Slowly whisk in sesame oil and canola oil until emulsified. Place tuna pieces in a medium bowl. Add 2 tablespoons of the soy sauce mixture; toss to coat. Set aside.
Combine greens, edamame, and seaweed in a large bowl. Add 2 tablespoons of the soy sauce mixture; toss to coat.
Divide greens mixture evenly among bowls. Top evenly with avocado slices and tuna mixture. Sprinkle evenly with black and white sesame seeds, and serve with remaining soy sauce mixture.
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