- 350 g fresh tuna steaks or sashimi-style tuna
- 4 baby cucumber, thinly sliced
- 2 ripe avocados, diced
- 450 g Woolworths frozen edamame beans, blanched and podded
- 2 nori sheets, sliced and toasted
- 40 g fresh coconut chunks, thinly sliced
- 1 T sesame seeds, toasted
- For the dressing, mix:
- 2 green chillies, sliced
- 4 - 6 spring onion, thinly sliced
- 1⁄2 cup ponzu sauce
- 2 t sesame oil, toasted
Using a very sharp knife, carefully slice the tuna, then cut into 1 x 1 cm cubes.
Just before serving, layer the vegetables, nori and coconut in bowls or on a platter, then top with the tuna, sesame seeds and dressing. Serve immediately.
HOW TO GET THE PERFECT POKÉ
Don’t confuse poké, the Hawaiian speciality that’s taking the US and UK by storm, with sashimi or tartare. Unlike sashimi, where the fish is sliced thin and long, or tartare, where it’s diced and held together by a sauce, tuna poké is cut into cubes and mixed as a free-form salad. The key is to prep all the ingredients before you combine them and serve immediately. This helps retain their distinctive textures so that they complement each other beautifully but don’t go all mushy on you.
Cook’s note: Serve with steamed black rice to bulk up the meal.