Follow these steps for perfect results
Indonesian sweet soy sauce
soy sauce
sushi-grade tuna
cut into 1/2-inch cubes
seaweed
Vidalia onion
finely minced
fresh cilantro leaves
chopped
extra-virgin olive oil
sesame oil
Sea salt
Jalapeno coins
for garnish
Fried garlic chips
for garnish
Combine Indonesian sweet soy sauce and regular soy sauce in a bowl.
In a separate bowl, gently mix the sushi-grade tuna cubes with seaweed, minced Vidalia onion, and chopped cilantro.
Pour the soy sauce mixture over the tuna mixture.
Add extra-virgin olive oil and a splash of sesame oil to the tuna mixture.
Season the mixture with sea salt to taste.
Chill for at least 5 minutes to allow the flavors to meld.
Serve the tuna poke cold in a martini glass or shallow bowl.
Garnish with jalapeno coins and fried garlic chips.
Expert advice for the best results
For a spicier kick, add a pinch of red pepper flakes.
Marinate the tuna for a longer period (up to 30 minutes) for a more intense flavor.
Everything you need to know before you start
5 mins
Can be made a few hours in advance.
Serve in martini glasses or shallow bowls.
Serve as an appetizer.
Serve as a light lunch or dinner.
Serve with rice or crackers.
Pairs well with the flavors of tuna and soy sauce.
Discover the story behind this recipe
Traditional Hawaiian dish
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