Poke is often served as an appetizer like salad, but you can make it into a great meal by putting poke on top of steamed rice, like Japanese rice bowl Donburi. If you prefer a lighter version, you could serve poke over kale salad or leafy green salad instead of steamed rice.
Ingredients
2 tablespoons vegetable oil
1 tablespoon ponzu sauce
½ teaspoon prepared wasabi
4 ounces sushi grade tuna, diced in large chunks
½ mango, diced in large chunks
½ cup store-bought seaweed salad
½ teaspoon black sesame seeds
2-3 cups loosely packed spring lettuce mix
½ avocado, sliced ¼ teaspoon pink Hawaiian sea salt
Cooking Instructions
In a small bowl, whisk the vegetable oil, ponzu sauce and wasabi until well blended.
Add the tuna, mango and seaweed salad to a bowl and drizzle with 1 tablespoon or so of the dressing.
Sprinkle with the sesame seeds and stir to coat.
In a different bowl, add the lettuce and avocado and top with the tuna mixture. Drizzle with more
dressing as desired and sprinkle with Hawaiian sea salt and more sesame seeds. Serve immediately.
