This recipe is featured in our April/May 2014 Food + Entertaining article, Pretty, Pink, and Personal.
Tuna Poke Seaweed SaladCourse: Salads
- 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
- 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.
- Recipe adapted from Live Green 2 Go Restaurant