Jalapeño Poke
320kcal
Ingredients
- 1.5 pounds sushi-grade ahi tuna cut into 1/2-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha optional, for added heat
- 1 medium jalapeño seeded and finely chopped
- 2 green onions sliced thinly sliced
- 1 tablespoon sesame seeds toasted
- 1/4 cup fresh cilantro chopped
Equipment
- spatula
- Strainer
Method
- In a medium mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and sriracha (if using) until well combined.
- Add the cubed ahi tuna to the bowl and gently toss to coat the fish evenly with the marinade. Be careful not to break up the tuna cubes.
- Stir in the chopped jalapeño, sliced green onions, toasted sesame seeds, and chopped cilantro, ensuring all ingredients are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow the flavors to meld.
- Remove the bowl from the refrigerator and give the poke a final gentle stir before serving.
Nutrition
Calories320kcalCarbohydrates5gProtein28gFat20gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat15gCholesterol40mgSodium910mgPotassium600mgFiber1gSugar3gVitamin A500IUVitamin C25mgCalcium20mgIron1.5mg