Saltine Tuna Poke
Chef Steven Robilio
1 ½ pounds large diced sushi grade tuna
1 1/2 cups Shoyu* (Start with less Shoyu and add as desired)
½ cup edamame
4 tablespoons scallions, thinly sliced
1 avocado, large dice
4 red radish, thinly sliced
32 thin slices English cucumber
Gently toss all ingredients together.
This can be an appetizer or serve over hot white rice to create a meal.
1 cup low sodium soy sauce
3/4 cup water
1 ½ tablespoons white wine vinegar
1 ½ tablespoons Ponzu
1 ½ teaspoon Sriracha
1 ½ teaspoon garlic, minced
1 ½ teaspoons fresh ginger, minced
1 ½ teaspoons lemon grass, sliced
Place all ingredients in a container and in the refrigerator for 12 hours.
After 12 hours, strain the garlic, ginger and lemon grass out of the mixture.