Tuna poke

Name: Tuna poke
Prep time: 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 500g sashimi grade red tuna (or salmon) from sustainable source, diced; 2 tablespoon tamari soy sauce (Kikkoman); 1 tablespoon toasted sesame oil; 1 1/2 teaspoon honey; 1 teaspoon fish sauce (Nuoc mam style); 1 teaspoon lime juice; 3 tablespoons vidalia onions finely chopped; 3 tablespoons green apple, peeled and cut in brunoise; 2 tablespoons scissored nori seaweed; 2 teaspoons sesame seeds + some for garnish; 1 scallion, finely sliced; Panko; Salt and ground pepper

Preparation 25 min
Servings 4
Freezing I do not suggest

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Ingredients

500g sashimi grade red tuna (or salmon) from sustainable source, diced
2 tablespoon tamari soy sauce (Kikkoman)
1 tablespoon toasted sesame oil
1 1/2 teaspoon honey
1 teaspoon fish sauce (Nuoc mam style)
1 teaspoon lime juice
3 tablespoons vidalia onions finely chopped
3 tablespoons green apple, peeled and cut in brunoise
2 tablespoons scissored nori seaweed
2 teaspoons sesame seeds + some for garnish
1 scallion, finely sliced
Panko
Salt and ground pepper

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Preparation

Cut the tuna in dices and reserve in fridge.
In a bowl, pour the rest of the ingredients (except for the panko) and only 3/4 of the scallions. Season with salt and pepper then stir well. Pour on the tuna and toss well to combine. Let rest 5 minutes at room temperature.
Split in bowl and serve with basmati rice along with fresh or marinated veggies cut in juliennes. Garnish tuna with sesame seeds, panko, scallions and sushi nori seaweed!