Tuna Poke with Kani Su Salad
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Tuna Poke with Kani Su Salad
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Category
DinnerAuthor:
MagicalButterServings
1/3 cup
Prep Time
30 minutes
Ingredients
Kani Su Salad
-
¼ cup Magical Olive Oil
- 4 ounces crab meat claw or lump
-
1 tablespoon toasted MagicalButter Sesame Oil
- 2 European or English Cucumbers thinly sliced into ½ moon shapes remove seeds
- 2 tablespoon coconut soy sauce
- 1 teaspoon toasted sesame seeds (black and white)
- 3 tablespoon coconut vinegar
- 1 teaspoon Magical Hot Sauce
- 3 tablespoons of coarse Kosher Salt (for soaking cucumbers)
- salt and freshly ground pepper to taste
Tuna Poke
- 2 pounds fresh ahi tuna
- 1 small round onion julienne cut
- 3 green onions diced
- ½ teaspoon freshly grated fresh ginger
- 3 finely diced garlic cloves
- ½ cup coconut soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon Chinese chili garlic sauce
- 1 teaspoon Sriracha hot sauce
- 1 teaspoon Hawaiian sea salt or 1 teaspoon kosher salt
Directions
Kani Su Salad
- In a large bowl place sliced cucumbers salt and water filled to cover the cucumbers and let soak for 1-2 hours then rinse thoroughly with cold water.
- In a mixing bowl add all of the ingredients for the dressing in and whisk to completely combine.
- Add the rest of the ingredients into the dressing and toss to coat everything evenly.Add the rest of the ingredients into the dressing and toss to coat everything evenly.
Tuna Poke
- Cut Ahi into about 1/2-inch cubes cover set in the refrigerator.
- In a mixing bowl whisk all of the other ingredients together and refrigerate for at least 30 minutes.
- When you ready to serve toss Ahi and other ingredients together thoroughly.
- Serve on a chilled platter over a fresh Kanisu Salad.
Recipe Video
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