Saltine Tuna Poke - WSMV News 4

Saltine Tuna Poke

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Saltine Tuna Poke
Chef Steven Robilio
Servings: 4
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.
To Serve:
This can be an appetizer or serve over hot white rice to create a meal.
Shoyu Recipe*
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. 
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