Ingredients
- 100 g sushi-grade fish (sustainable salmon, yellow fin ahi tuna, bluefin tuna) cut into small 1-2cm cubes.
- 2 green onions, finely chopped.
- 1/2 cup mint leaves, roughly torn.
- 1/2 red onion, finely sliced.
- 1/2 cup coriander leaves, roughly chopped.
- 1/2 cup roasted cashew nuts, crushed.
- cooked Basmati rice, to serve.
Dressing
- 1 lime, juiced.
- 1/2 long red chilli, very finely chopped.
- 2 teaspoons tamari.
- 1/2 teaspoon sesame oil.
Directions
- 1. Add tuna, green onions, mint, red onion and coriander to a mixing bowl. Toss to combine.
2. Add all ingredients for the dressing together in a jar, shake to combine. Pour over poke salad.
2. Chill the mixture for 15 minutes before serving so flavours can mix. Serve with a sprinkling of cashews and cooked Basmati rice.
Note
Can't get sushi-grade fish? No worries, quickly fry off your choice of sustainable fish and cut into cubes to serve with the rest of the ingredients.
Pronounced Poke-ay, this Hawaiian dish is a simple salad bowl, like a burrito bowl, but with a sushi twist. It traditionally uses local, fresh tuna, but we’ve given options for different fish below depending on what is local and sustainable for you.
Ingredients
- 100 g sushi-grade fish (sustainable salmon, yellow fin ahi tuna, bluefin tuna) cut into small 1-2cm cubes.
- 2 green onions, finely chopped.
- 1/2 cup mint leaves, roughly torn.
- 1/2 red onion, finely sliced.
- 1/2 cup coriander leaves, roughly chopped.
- 1/2 cup roasted cashew nuts, crushed.
- cooked Basmati rice, to serve.
Dressing
- 1 lime, juiced.
- 1/2 long red chilli, very finely chopped.
- 2 teaspoons tamari.
- 1/2 teaspoon sesame oil.
Directions
- 1. Add tuna, green onions, mint, red onion and coriander to a mixing bowl. Toss to combine.
2. Add all ingredients for the dressing together in a jar, shake to combine. Pour over poke salad.
2. Chill the mixture for 15 minutes before serving so flavours can mix. Serve with a sprinkling of cashews and cooked Basmati rice.
Note
Can't get sushi-grade fish? No worries, quickly fry off your choice of sustainable fish and cut into cubes to serve with the rest of the ingredients.