tuna poke

 

Take the experience of a quick sushi lunch to your next summer picnic with this fun and very portable layered salad!

Serves: 4

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

 

Ingredients:

2 tsp (10 mL) sesame seeds, divided

1 lb (500 g) sushi-grade tuna, cut into 3/4-inch (2 cm) chunks

1/4 cup (60 mL) soy sauce

2 tsp (10 mL) rice vinegar

2 tsp (10 mL) lemon juice, divided

1 tsp (5 mL) sesame oil

1/2 cup (125 mL) finely chopped green onions, divided

4 cups (1 L) Inspired Greens Multileaf Trio

1 avocado, peeled, halved and pitted, chopped

Directions:

1. Heat small skillet over medium heat; toast sesame seeds for 3 to 4 minutes or until golden. Transfer to plate; let cool.

 

2. Combine tuna, 1 tsp (5 mL) toasted sesame seeds, soy sauce, rice vinegar, 1 tsp (5 mL) lemon juice, sesame oil and 1/3 cup (75 mL) green onions. Toss greens lightly with remaining lemon juice.

 

3. In four 2-cup (500 mL) Mason jars, layer half of the greens, tuna mixture and avocado; repeat layers. Top with remaining sesame seeds and green onions.

 

Tips:

• Stir a little bit of wasabi paste into the tuna mixture for a real kick.

• For an outdoor patio gathering, set up a Tuna Poke bar: set out Mason jars and ingredients buffet-style and let everyone fill their own. Include additional Asian-inspired ingredients, such as shelled and cooked edamame, pickled ginger, diced cucumber and crumbled dried seaweed if desired.