03.21.17

Tuna Poke Kale Salad

Tuna Poke, or Hawaiian raw-tuna salad, is all the rave right now. You’ve probably either been to or heard of a Poke Bar or restaurant popping up somewhere near you. In fact, in Dallas a few just popped up, which I am super excited to try by the way!!

In Hawaii, this is a classic dish you can find everywhere! Restaurants, family gatherings, and even delis–you name it, poke is there most likely. It’s super simple to make (think of it as tossing a salad) and the only trick is finding really good quality sushi grade tuna. Try your local fish market, or in the fish freezer section of Whole Foods and Central Market they have frozen sushi grade tuna. I always buy mine from Central Market, I’ve found it to be the best quality.

I’ve already decided that this is going to be my summer poolside lunch or dinner go-to. It’s so fresh when dining in the Texas Heat and super light, and it certainly doesn’t skimp of flavor! Oh, man is it good!!

AND, one more thing– you pronounce it “po-kay”, expert foodies are weird about when you mispronounce it but HEY, I am from Texas, we mispronounce everything…


Print Recipe
Tuna Poke and Sesame Kale Salad Bowls
Course Main Dish
Prep Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
For the Kale Salad:
For the Poke:
Course Main Dish
Prep Time 25 minutes
Passive Time 20 minutes
Servings
people
Ingredients
For the Kale Salad:
For the Poke:
Instructions
  1. Remove the kale from the stem and discard stems. Roughly chop the kale into bite sized pieces. Place the chopped kale in a bowl with the remaining kale salad ingredients and toss to coat evenly. Set aside in the fridge to allow to marinate for at least 20 minutes. (it is good even 24 hours later!)
  2. Meanwhile, using a very sharp knife, dice the tuna up into small cubes. I like to place my tuna in the freezer for 10-15 minutes to get it a little more firm before cutting so that it diced more cleanly and uniformly. Place diced tuna in a large bowl with the diced cucumber, avocado, scallions, jalapeno, seaweed and cilantro. Set aside and do not toss yet.
  3. In a small bowl, whisk together the olive oil, coconut aminos, ginger, garlic, and the zest of 1/2 a lime. Whisk together and pour over the tuna. Using a spoon, gently toss the mixture until it is fully coated in the sauce. Set aside or in the fridge to let marinate for 10 minute prior to serving.
  4. Serve the poke in a bowl with the kale salad. Top with sesame seeds and serve with lime wedges.
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