Jen Causey
Hands-On Time
25 Mins
Total Time
25 Mins
Yield
6

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Pick 18 large leaves from lettuces (reserve remaining interior leaves for another use). Top leaves with cabbage, tuna mixture, and avo- cado slices.

Step 4

Drizzle with wasabi-lime mayonnaise and top with sesame seed mixture.

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Ratings & Reviews

/5
Reviews
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