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–+ servings

Tuna Poke

NOT tested – from Kay’s stash
Print Recipe
Prep Time 15 minutes
Course Appetizer, Main Course, Seafood
Cuisine Japanese
Servings 4 people

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.
Keyword garlic, ginger, gochujang, marinade, poke, soy, tuna, yuzu
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