TUNA POKE

[Robja]

This is not my recipe but I have made it several times for an appetizer.


Be sure to use sushi-grade tuna for this fish salad because the fish is raw and isn't "cooked" with citrus juice, as in ceviche.

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.

[Dave Sikorski]

I've had a very similar recipe and this is a GREAT appetizer or light lunch. Add a little rice, or wrap it in seaweed or lettuce and you're good to go.

I like to add a little rice wine vinegar too.

Thanks for sharing.

-D

[Tenacious]

1st you have to catch the tuna Jay

[Robja]

Cheaper to buy it but not as much fun.

[Double D]

Thanks Robja, just made a batch. Delicious!

Served it over sushi Rice

[JIGMEISTER]

Here's how I do it:

Cube up the tuna (skipjack, bonito, Yellow Fin Tuna, Blue Fin Tuna) into 1/2 inch cubes, add some soy sauce, sambal oelek, hawaiian sea salt, diced green onion, dice maui sweet onion, brown sugar, sesame oil, fresh ginger, fresh seaweeed, and some toasted sesame seeds. I add some dice peeled cucumber sometimes.

Mix it up and good to go. Serve with some dice avocado and tortilla chi