Tuna Poke
NOT tested – from Kay’s stash
Ingredients
- 2 oz. mung bean sprouts about 2/3 cup
- 1 teaspoon fresh lemon juice
- 1 lb. sushi grade tuna cut into
- ½ ” x ½“ cubes
- ¼ cup soy sauce
- 1 bunch scallions thinly sliced at an angle
- 1 tablespoon gochujang or sriracha
- 1 tablespoon yuzu juice or fresh lime juice
- 1 teaspoon fresh grated ginger
- Shrimp chips or tortilla chips
Instructions
- In a small bowl, mix the sprouts and lemon juice; let sit at room temperature 1 hour. In medium bowl, mix the tuna, soy sauce, scallions, gochujang, yuzu juice, ginger and sprouts.
- Serve with chips or fried wonton wrappers, cut into triangles or wide strips.
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