Tuna Poke with Soy Sauce & Coconut Milk

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
2 scallions
¼ chopped macadamia nuts
1 lb Sashimi Grade Tuna
2 T Coconut Milk
Sushi Rice (for serving – optional)* see note
Rice Crackers (for serving – optional)* see note

  1. Place grated ginger in a small bowl, add soy sauce and olive oil, set aside.
  2. Peel, quarter and thinly dice the cucumber.
  3. Dice the avocado.
  4. Thinly slice scallions at a diagonal.
  5. 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
  6. Dice Tuna into ¼ inch cubes, removing any touch white tendons.
  7. Place Tuna, cucumber, avocado, scallions, & nuts in a large bowl.  Mix in soy sauce mixture and coconut milk.  
  8. Cover and refrigerate anywhere between 30 minutes to 3 hours.  
  9. Make Sushi Rice about 30 minutes before ready to eat.
  10. Remove Poke from refrigerator about 20 minutes before eating and allow to come to room temperature
  11. Serve & Enjoy

Additional Notes:

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

Serving: Rice vs Rice Crackers – neither are necessary, just depends on what you like.  I like the rice crackers and my husband enjoys the sushi rice.

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