1 tsp freshly peeled & grated ginger
¼ cup high quality low sodium soy sauce
2 tsp Olive Oil
½ of large English Cucumber
1 Haas Avocado
¼ chopped macadamia nuts
1 lb Sashimi Grade Tuna
2 T Coconut Milk
Pink Himalayan Salt to taste
Sushi Rice (for serving)
- Place grated ginger in a small bowl, add soy sauce and olive oil, set aside.
- Peel, quarter and thinly dice the cucumber.
- Dice the avocado.
- Thinly slice scallions at a diagonal.
- Finely chop the macadamia nuts using a sharp knife or a small food processor / chopper.
- Reserve about 1T each of nuts & scallions to use at time of serving
- Dice Tuna into ¼ inch cubes, removing any touch white tendons.
- Place Tuna, cucumber, avocado, scallions, & nuts in a large bowl. Mix in soy sauce mixture and coconut milk.
- Cover and refrigerate anywhere between 30 minutes to 3 hours.
- Make Sushi Rice about 30 minutes before ready to eat.
- Remove Poke from refrigerator about 20 minutes before eating and allow to come to room temperature
- Serve & Enjoy
Tuna: Depending on where you live you have different access to Sashimi grade Tuna. If you can get sashimi grade fresh tuna fresh – got for it! For most of us who live inland, frozen sushi / sashimi grade tuna meets the need. To defrost, place frozen tuna, in its original vacuum sealed packaging, in a bowl of cold water for about 5-10 minutes.
Scallions: Scallions & green onions are the same thing. For this dish I like to use mostly the green ends instead of the white ends which have a stronger onion taste.
Oil: Original recipe called for sesame oil, as I didn’t have any in my pantry – I opted to use my high quality spanish olive oil