Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

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.

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Credit: Jen Causey

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix together mayonnaise, lime juice, wasabi paste, 1 teaspoon mirin, and ½ teaspoon salt in a bowl. Stir together sesame seeds and nori in a separate bowl.

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  • Whisk together lemon juice, sesame oil, and remaining 1 tablespoon mirin and ¼ 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 avocado slices.

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

Nutrition Facts

367 calories; protein 29g; carbohydrates 9g; fiber 4g; fat 22g; saturated fat 3g; cholesterol 51mg; cholesterol 51mg.
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