Albacore Tuna Poke 

A recipe for fresh and flavourful Albacore Tuna Poke with Jalapeño, Cilantro, Red Onion, Chopped Scallion, Fresh Ginger, Local Seaweed Salad, and Sweet Soy Reduction.

Equipment:

• Sharp knife and cutting board
• Mixing bowls
• Measuring cups and spoons
• Small saucepan
• Whisk
• Serving bowls

Preparation and Cooking Times:

• Preparation Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes

Serves 2

Ingredients:

• For the Albacore Tuna Poke:
  • 1/2 pound (225g) sushi-grade albacore tuna, diced into 1/2-inch cubes
  • 1 jalapeño, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 small red onion, finely chopped
  • 2 scallions, finely chopped
  • 1 teaspoon fresh ginger, minced
  • 1/2 cup local seaweed salad
• For the Sweet Soy Reduction:
  • 1/4 cup soy sauce
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil

Instructions:

1. Prepare the Sweet Soy Reduction

1. In a small saucepan, combine the soy sauce, honey (or brown sugar), rice vinegar, and sesame oil.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Reduce the heat to low and let it simmer for about 5-7 minutes, until it thickens slightly and coats the back of a spoon.
4. Remove from heat and let it cool.

2. Prepare the Tuna Poke

1. Dice the sushi-grade albacore tuna into 1/2-inch cubes and place them in a mixing bowl.
2. Add the finely diced jalapeño, chopped cilantro, finely chopped red onion, chopped scallions, and minced fresh ginger to the bowl with the tuna.
3. Gently toss the ingredients together to combine.

3. Assemble the Dish

1. Divide the local seaweed salad between two serving bowls.
2. Spoon the albacore tuna poke mixture over the seaweed salad in each bowl.
3. Drizzle the cooled sweet soy reduction over the tuna poke.

4. Serve

1. Serve immediately, garnished with additional cilantro or scallions if desired.