Serves: 1
Serving size: Approx. 2½ cups
Calories per serving: 447
Poke, pronounced “PO-kay,” is a traditional Hawaiian dish that features raw fish. Although Hawaiians have been enjoying poke for centuries, this salad has recently become very trendy on the mainland. If you are planning to make this recipe, build in marinating time. My recommendation is to marinate the tuna in the poke sauce for up to 2 hours, which makes the fish more flavorful and tender. If you are looking to make this a “quick meal,” no worries! You can cut the marinating time to 20 minutes. If you prefer not to eat raw fish, you can broil or grill the tuna first to the level of doneness you like.
My recipe calls for cauliflower rice, but you can substitute mixed greens, such as shredded kale, spring mix greens, or baby spinach, for the riced cauliflower.
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
Pinch of red pepper flakes
¼ teaspoon finely chopped garlic
2 teaspoons pineapple juice
4 ounces ahi tuna, cut into ½-inch cubes
1 cup cauliflower rice (see here), or 1 (12-ounce) bag riced cauliflower, microwaved
1 radish, thinly sliced
2 tablespoons matchstick carrots, available packaged at most grocery stores
1 tablespoon marinated seaweed or seaweed salad, available at Asian grocery stores or at the sushi kiosks at many markets
2 tablespoons chopped cucumber
1 tablespoon chopped scallion
½ teaspoon white sesame seeds
Make the sauce: Whisk together all the sauce ingredients in a bowl.
Make the poke bowl: Add the diced tuna to the poke sauce, cover the bowl, and let the tuna marinate in the refrigerator for up to 2 hours.
To assemble, put the cauliflower rice in a chilled serving bowl and toss with the radish, carrots, seaweed salad, and cucumber. Add the marinated tuna in the middle of the vegetables. You don’t want to overdo the poke sauce because of sodium, so I recommend not adding additional sauce. Garnish with the scallion and sesame seeds. Serve immediately.