Tuna Poke Recipe
raw yellowfin saku, fiery teriyaki sauce, edamame, cashews, wasabi crunch
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Ingredients
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Main Ingredients
Sauce
Method
Preparation of Ingredients
- 1
Prepare the Tuna
Using a sharp knife, cut the yellowfin tuna into small cubes, approximately 1-inch in size. Place the cubed tuna in a mixing bowl.
- 2
Prepare the Edamame
If using frozen edamame, cook according to package instructions until tender. Drain and let cool before adding to the bowl.
- 3
Crush the Cashews
Place the roasted cashews in a zip-lock bag and crush them gently with a rolling pin or the bottom of a heavy pot until they are coarsely chopped.
- 4
Crush the Wasabi Peas
Using the same method as the cashews, crush the wasabi peas into smaller pieces for topping.
Making the Fiery Teriyaki Sauce
- 5
Mix the Sauce Ingredients
In a small bowl, whisk together soy sauce, honey, sriracha sauce, sesame oil, and rice vinegar until well combined.
Assembly
- 6
Combine Ingredients
Pour the fiery teriyaki sauce over the cubed tuna and add the cooked edamame. Toss gently to coat all the ingredients evenly.
- 7
Serve
Transfer the tuna poke mixture to a serving bowl and top with crushed cashews and wasabi peas for added crunch. Serve immediately.
