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Fresh Catch of the Day: Tuna Poke Salad

3 months ago

Japanese flavours reigns supreme with this modern creation

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Tuna Poke Salad

Makes 4-5 servings

MARINADE:

¼ cup Light soy sauce

1 tsp Sriracha sauce

2 tsps Calamansi juice

1 tsp Sesame oil

1 tsp Grated ginger

*Pepper, to taste

½ kilo Sashimi grade fresh tuna, cubed

ASSEMBLY:

2 cups Cooked brown rice

2 Tbsps Furikake

3 cups Chopped assorted greens

2 Tbsps Chopped nori flakes

1 tsp Sesame seeds

1/8 cup Thinly sliced carrots

1/8 cup Thinly sliced cucumber

  1. Combine light soy sauce, Sriracha, calamansi juice, sesame oil, and chopped ginger in a bowl. Mix well and season with pepper to taste.
  2. Toss in tuna and let marinade in the refrigerator for 30 minutes.
  3. In a large bowl, mix cold brown rice, furikake, assorted greens, scallions, sesame seeds, carrots and cucumber. Top with marinated tuna. Drizzle with dressing before serving.

SRIRACHA DRESSING:

½ cup Japanese mayonnaise

3 Tbsps Sesame oil

2 Tbsp Siracha sauce

3 Tbsps Japanese vinegar

*Salt and freshly ground black pepper

  1. In a bowl whisk Japanese mayonnaiseaise, sesame oil, Sriracha and Japanese vinegar. Season with salt and pepper, to taste.

 

Recipes by Celine Clemente Lichauco

Photographed by Floyd Jhocson of Studio 100

Art direction by Yllaine Sabenecio

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