Tuna poke with rice crackers
Poke (pronounced pok-kay) is a Japanese-influenced Hawaiian dish of raw ahi tuna, traditionally served chopped and tossed with the local limu (seaweed) and ground kukui (candlenuts). It's a fun, casual way to serve super-fresh tuna, salmon or kingfish as a first course, or with spicy fried rice as a main course. And it's easy to make.
Ingredients
500g sashimi-grade yellowfin tuna
2 tbsp soy sauce
2 tbsp mirin
2 tbsp rice vinegar or lemon juice
1 tbsp Sriracha sauce or chilli sambal, to taste
1 tsp sesame oil
1/2 tsp chilli flakes
1 tsp sea salt
2 spring onions, finely chopped
1 tbsp toasted sesame seeds
Japanese rice crackers for serving
Method
Step 1
Cut the tuna into 1 cm chunks and toss in the soy, mirin, rice vinegar, chilli sauce, sesame oil, chilli flakes and sea salt. Toss well, mixing with your hands until well coated, and refrigerate for 10 minutes.
Step 2
To serve, add the spring onions and toss lightly. Scatter with sesame seeds and serve with rice crackers, prawn crackers or lettuce leaves.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
