Ahi Tuna Poke Appetizer
Prep Time: 15 minutes
Total Time: 15 minutes
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).
- 1 pound sushi grade ahi tuna cut into 1/2" dice
- 1/4 cup red onion minced
- 1/4 english cucumber finely 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)
- 1/2 cup shelled edamame
- 2 green onions thinly sliced
- sprinkle cilantro leaves optional
- 1 teaspoon toasted sesame seeds optional
- 1 teaspoon black sesame seeds optional
For Asian Sauce:
- 1/4 cup low-sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons ponzu sauce
- 1 teaspoon sugar
- 1 teaspoon rice wine vinegar
- 1 teaspoon sriracha sauce
- 1 teaspoon grated ginger
- 2 teaspoons fresh lime juice
Serve With One Of The Following:
- plaintain chips or other root vegetable chips
- lettuce leaf boats if you're watching carbs
- fried wonton strips
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.
Calories: 234kcal | Carbohydrates: 7g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 662mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2555IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg