- YIELD: 4-6 servings
Serve as an entree dish with steamed rice or as a salad over seaweed or shredded lettuce. Recommend using sushi grade #1 ahi or yellowtail tuna. Poki doesn't keep well, so make only as much as you're sure to eat in one sitting. If served as an appetizer, place bowl on a bed of ice to prevent tuna from graying.
|1||lb fresh ahi tuna (must be sashimi grade #1)|
|¼||cup finely minced red onion|
|3||green onions, finely chopped|
|1||tbs fresh ginger|
|3||tbs light soy sauce|
|3||tbs rice wine vinegar|
|1||tbs sesame seed, gently roasted|
|3||tbs roasted sesame oil|
|Vietnamese red chili sauce, to taste|
Blend all ingredients except tuna in a non-reactive bowl. Mix well, taste and season, adding salt, sesame oil and chili sauce to taste. Cut tuna into small, uniform bits approximately 1/2" square. Gently toss the tuna in dressing and chill for 30 minutes.