Master Platers: Saltine Tuna Poke

With Chef Steven Robilio of Saltine


For the Shoyu:

1 cup low sodium soy sauce

3/4 cup water

1 1/2 tbsp white wine vinegar

1 1/2 tbsp   ponzu

1 1/2 tsp   Sriracha

1 1/2 tsp minced garlic

1 1/2 tsp minced fresh ginger

1 1/2 tsp sliced lemongrass


For the Poke:

1 1/2 lbs   large diced sushi grade tuna

3/4 cup shoyu

1/2 cup edamame

4 tbsp thinly sliced scallions

1 large avocado, diced

4 red radishes, thinly sliced

24 thin slices English cucumber



Make the shoyu a day in advance. Combine the soy sauce, water, vinegar, ponzu, Sriracha, garlic, ginger, and lemongrass in an airtight container. Refrigerate the mixture for 12 hours. Strain the mixture to remove the garlic, ginger, and lemongrass.

To make the poke, gently toss together the tuna, shoyu, edamame, scallions, avocado, radishes, and cucumber in a large bowl. Serve as an appetizer or over hot white rice as a meal.

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