Peachy the Magazine

Tuna Poke Seaweed Salad

This recipe is featured in our April/May 2014 Food + Entertaining article, Pretty, Pink, and Personal.

Tuna Poke Seaweed Salad
Pin
Print

Tuna Poke Seaweed Salad

Course: Salads

Ingredients

  • Seaweed Salad:

  • ¾ ounce dried wakame seaweed (cut)tunapoke

  • 3 tablespoons rice vinegar (not seasoned)

  • 3 tablespoons Bragg Liquid Aminos (or soy sauce)

  • 1 tablespoon sesame oil

  • 1 teaspoon sugar

  • ⅛ teaspoon red pepper flakes

  • 1 teaspoon finely grated ginger

  • ½ teaspoon minced garlic

  • 1 tablespoon sesame seeds, toasted

  • Tuna Poke:

  • 2 pounds sushi-grade Ahi tuna, cut into ½-inch cubes

  • ¼ cup Maui onion, thinly-sliced (soak in cold water for 5 minutes to take the bitterness taste away)

  • ¼ cup green onion, diced

  • 3 ounces sesame oil

  • ½ teaspoon red pepper flakes

  • 3 ounces Yamasu shoya sauce

  • ¼ teaspoon Hawaiian red salt (or sea salt)

  • 2 cups Wakame seaweed

Directions

  • Soak seaweed in warm water to cover, 5 minutes. Drain and rinse, then squeeze out excess water.
  • Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, tossing to combine well. Sprinkle with sesame seeds.
  • Measure and mix all tuna poke ingredients together. Do not pre-mix. Serve immediately on top of seaweed salad.

Notes

  • Recipe adapted from Live Green 2 Go Restaurant