TUNA POKE

Tuna Poke image

Provided by Andrew Zimmern

Time 1h30m

Yield 2 servings

Number Of Ingredients 23

12 ounces high-quality, center cut tuna loin
5 scallions, green parts only, thinly sliced
1 shallot, very thinly sliced
1 tablespoon toasted sesame oil
1 tablespoon premium quality natural soy sauce
1 teaspoon toban djan (fermented chile bean paste)
1 teaspoon mirin (sweet Japanese rice wine)
1/2 cup macadamia nuts
2 dried hot chiles (plus more if desired)
3 tablespoons dried seaweed, such as hijiki
1 tablespoon sesame seeds
1 tablespoon dried shrimp
1 teaspoon sea salt
1 teaspoon sugar
½ cup hijiki seaweed, soaked in water for 15 minutes then drained
1 cup frozen shelled edamame, thawed
1 tablespoon olive oil
1 tablespoon fresh lime juice
Salt
1 cup cooked short-grain rice
1/2 avocado, sliced
Thinly sliced scallions
2 lime slices

Steps:

Make the poke: Trim and cut the tuna into a 1/4-inch dice. Place in a large bowl. Add the scallions, shallot, sesame oil, soy sauce, bean paste, and mirin; stir to combine. Refrigerate while you prepare the rest of the recipe.
Next, make your crunch topping: Place a small skillet over medium heat. Add the nuts, chiles, dried seaweed, sesame seeds, dried shrimp and salt. Toast, shaking the skillet occasionally, until the ingredients start to brown, about 2 minutes. Remove from the heat and let cool slightly in the skillet. Transfer to a mortar and add the sugar. Crush with the pestle until coarse crumbs form.
Next, make the seaweed and edamame salad: Combine the hijiki seaweed, edamame, olive oil and lime juice in a medium bowl; stir together and season with salt.
For serving: Place the cooked rice in individual serving bowls. Top each bowl with the chilled poke, seaweed salad, avocado slices and a tablespoon of crunch topping. Garnish with scallions and a slice of lime.