Poke is a ridiculously healthy raw fish salad that’s tossed in a tangy, spicy dressing with crisp sweet onions and tropical fruit. It originated in Hawaii, which may not be situated in Asia, but does produce world-class Japanese-influenced dishes. Serve as a sophisticated starter on its own or add a spoonful of rice alongside for a main.
Dice the tuna into
To make the poke dressing, in a medium bowl mix together the soy, sesame oil, honey, vinegar and yuzu juice.
Dice the sweet onion and cucumber, finely slice the spring onion, chop the mango and julienne the radishes and add them to the tuna. Pour the dressing over the salad. Gently mix together.
Arrange the tuna mixture on four plates, place some of the julienned radishes alongside and then sprinkle with the furikake or togarashi. Serve with cooked rice to pass around.
© 2018 All rights reserved. Published by Murdoch Books.