Ingredients and Weight:
- 1 pound sushi-grade ahi tuna, finely diced
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon grated ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 avocado, diced
- 1/2 cup cucumber, diced
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon sesame seeds, toasted
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- In a large bowl, combine the tuna, soy sauce, rice vinegar, sesame oil, honey, Sriracha, ginger, garlic powder, and black pepper. Stir well to coat the tuna.
- Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
- To serve, add the avocado, cucumber, red onion, cilantro, and sesame seeds to the tuna mixture and stir gently.
- Serve immediately over rice, quinoa, or mixed greens.
Nutritional Information:
(Per serving, based on 8 servings)
- Calories: 250
- Protein: 20 grams
- Fat: 15 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Fresh and flavorful
- Spicy and tangy
- Protein-packed
- Refreshing and healthy
- Versatile and customizable
User Comments:
"This poke salad is absolutely delicious! The tuna is so tender and flavorful, and the dressing is the perfect balance of sweet, sour, and spicy. I love that it's so easy to make, too."
"I'm not usually a fan of raw tuna, but this salad changed my mind. The marinade tenderizes the tuna perfectly, and the combination of flavors is amazing."
"I love how versatile this salad is. I've made it with different types of fish, vegetables, and grains, and it always turns out great."
Special Precautions and Tips:
- Use sushi-grade tuna to ensure that it is safe to eat raw.
- If you don't have sesame seeds, you can substitute sunflower seeds or pumpkin seeds.
- You can adjust the spiciness of the salad by adding more or less Sriracha sauce.
- The salad can be made ahead of time and refrigerated for up to 2 days.
