Just the right balance of salty, tangy and heat. Serve with Crispy plaintain chips or other root vegetable chips. Also good with diced avocado (the store didn't have any ripe ones).
¼english cucumberfinely sliced or shaved on a mandoline (note, if you don't have a mandoline, you can cut the cucumber into the same size dice as the tuna)
½cupshelled edamame
2green onionsthinly sliced
sprinklecilantro leavesoptional
1teaspoontoasted sesame seedsoptional
1 teaspoonblack sesame seedsoptional
For Asian Sauce:
¼cuplow-sodium soy sauce
2teaspoonssesame oil
2teaspoonsponzu sauce
1teaspoonsugar
1 teaspoonrice wine vinegar
1teaspoonsriracha sauce
1 teaspoongrated ginger
2teaspoonsfresh lime juice
Serve With One Of The Following:
plaintain chipsor other root vegetable chips
lettuce leaf boatsif you're watching carbs
fried wonton strips
Instructions
Make The Asian Sauce
In a small bowl, combine the soy sauce, sesame oil, ponzu, sugar, rice wine vinegar, sriracha sauce, ginger and lime juice. Whisk to combine and set aside.
Make the Ahi Tuna Poke
In a medium bowl, combine the diced tuna, cucumber, red onion, edamame, green onion and toss to combine. Drizzle half of the sauce mixture over the tuna and toss to coat.
Transfer the tuna poke to a serving bowl. Sprinkle with the cilantro leaves, toasted and black sesame seeds. Serve remaining sauce in a small bowl for drizzling or dipping and serve with plaintain chips or wonton chips on the side for scooping up.
Alternative serving suggestion: Place a large scoop of tuna poke in a lettuce leaf cup.