If you’ve ever traveled to Hawaii, then you’ve likely tasted traditional poke—a raw fish specialty that usually includes seaweed, sesame oil, and soy sauce. Thankfully there’s no need to book a ticket to the Big Island to eat poke. This recipe adds a special twist by serving the poke in lettuce cups, topped with a spicy wasabi-lime mayo. Note that poke shouldn’t be marinated for too long, otherwise it’ll detract from the fresh fish taste, so wait to stir everything together just before serving. Looking to stretch this dish a little further? It would taste delicious with white or brown rice.
½ cup mayonnaise
4 teaspoons fresh lime juice (from 1 lime)
2 teaspoons wasabi paste
1 tablespoon plus 1 tsp. mirin, divided
¾ teaspoon kosher salt, divided
1 tablespoon mixed black and white sesame seeds, toasted
1 tablespoon crumbled toasted nori (from 1 sheet)
3 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon toasted sesame oil
1½ pounds sushi-grade tuna fillets, cut into ￼½-in. pieces
2 heads Bibb or Boston lettuce, leaves separated
3 cups thinly sliced red cabbage (from 1 small head)
2 ripe avocados, thinly sliced
Sat fat 3g
How to Make It
Mix together mayonnaise, lime juice, wasabi paste, 1 teaspoon mirin, and ￼ teaspoon salt in a bowl. Stir together sesame seeds and nori in a separate bowl.
Whisk together lemon juice, sesame oil, and remaining 1 tablespoon mirin and ￼ teaspoon salt in a large bowl. Add tuna and gently toss to coat.
Pick 18 large leaves from lettuces (reserve remaining interior leaves for another use). Top leaves with cabbage, tuna mixture, and avo- cado slices.
Drizzle with wasabi-lime mayonnaise and top with sesame seed mixture.
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