Welsh Family Kitchen
Tuna Poke Bowl
This original was from the Food Network
1/2 cup frozen shelled edamame
8 scallions, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated peeled fresh ginger
1 pound sushi-grade tuna, cut into 1/2-inch cubes
1/2 English cucumber, peeled and finely chopped
Toasted sesame seeds, for topping
Combine the edamame, scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and stir to coat; season with salt. Divide among bowls and top with cucumber. Sprinkle with sesame seeds.
2019-02-17: For SKDL.
2018-12-29: modified from the original, with no rice.
2018-12-26: Added to our cookbook.
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