Tuna poke (Hawaiian raw tuna salad)
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-freeNut-free
Have you tried poke yet? It's big in America! Honey brings a light sweetness to this salty soy sauce dressing, complementing the tuna.
Ingredients
- sushi rice: 250g/9oz sushi rice
- : 100g/3½oz dried wakame
- 100g/3½oz dried hijiki
- soy sauce: 2 tsp soy sauce
- sesame oil: 2 tsp toasted sesame oil
- honey: 2 tsp runny honey
- fresh tuna: 500g/1lb 2oz raw sashimi-grade fresh tuna, cut into 2.5cm/1in cubes
- onion: 1 sweet onion, thinly sliced
- spring onions: 4 spring onions, thinly sliced
- sesame seeds: 25g/1oz white sesame seeds
- sesame seeds: 25g/1oz black sesame seeds
- chilli: 1 tsp dried chilli flakes (optional)
- coriander: 2 tbsp roughly chopped coriander, to serve
- salt: salt
Method
Rinse the rice under cold water until the water runs clear, then drain well. Place in a large saucepan with 330ml/11fl oz salted water. Bring to the boil and simmer for 10 minutes. Remove from the heat, cover with a lid and set aside for 30 minutes.
In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop.
In a large bowl, mix the soy sauce, sesame oil and honey to create a dressing.
Add the wakami, hijiki, onion, spring onions and tuna. Toss gently and set aside for 5 minutes.
Stir in both types of sesame seeds and the chilli flakes, if using.
Divide the rice equally between four plates and top with the tuna salad. Garnish with coriander and serve.
