MOTHER’S DAY
TUNA POKE SEAWEED SALAD
Tuna Poke:
Seaweed Salad:
2 pounds sushi-grade Ahi tuna,
cut into ½-inch cubes
¾ ounce dried wakame seaweed (cut)
3 tablespoons rice vinegar
(not seasoned)
3 tablespoons Bragg Liquid Aminos
(or soy sauce)
¼ cup Maui onion, thinly-sliced
(soak in cold water for 5 minutes to
take the bitterness taste away)
¼ cup green onion, diced
1 tablespoon sesame oil
3 ounces sesame oil
1 teaspoon sugar
½ teaspoon red pepper flakes
⅛ teaspoon red pepper flakes
3 ounces Yamasu shoya sauce
1 teaspoon finely grated ginger
½ teaspoon minced garlic
¼ teaspoon Hawaiian red salt
(or sea salt)
1 tablespoon sesame seeds, toasted
2 cups Wakame seaweed
Soak seaweed in warm water to cover,
5 minutes. Drain and rinse, then
squeeze out excess water.
Measure and mix all tuna poke ingredients together. Do not pre-mix. Serve
immediately on top of seaweed salad.
Stir together vinegar, soy sauce, sesame
oil, sugar, pepper flakes, ginger, and
garlic in a bowl until sugar is dissolved.
Add the seaweed, tossing to combine
well. Sprinkle with sesame seeds.
Recipes for salad and scones adapted from
Live Green 2 Go Restaurant.
APRIL MAY 2014
53