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SHOYU POKE




Source of Recipe


Oregonian


List of Ingredients




1 pound raw ahi tuna, preferably sashimi grade
1/4 C shoyu
3 T sliced scallions, including tops
1 T dark sesame oil
1 1/2 tsp fresh grated ginger
1 small fresh chili, seeded and minced, or 1/8 tsp crushed red pepper flakes
1 1/2 tsp toasted sesame seeds
1 1/2 tsp finely chopped macadamia nuts
1 1/2 C thinly sliced green cabbage

Recipe



Cut tuna in 3/4 inch cubes and add to a large bowl with all but the cabbage.
Toss well and serve on a bed of cabbage.
Note; Ahi is yellowfin tuna, variety of seafood that is safe to eat raw without freezing first.
Note; Toast sesame seeds at 350 degrees 3-5 minutes