Tuna Poke Recipe

• 1/2 cup small red onion, diced
• 1/2 cup green onion, white part only, thinly sliced
• 1 teaspoon ginger, minced
• 2 teaspoons garlic, minced
• 1 jalapeno, thinly sliced (optional)
• 2 teaspoons white sesame seeds, toasted
• 2 teaspoons sesame seed oil
• 1/4 cup soy sauce
• 1 tablespoon rice wine vinegar
• 2 teaspoons sugar
• 1 package dried wakame
• 1/2 cup rice wine vinegar
• 1 tablespoon ginger, finely minced
• 1 green onion, finely chopped
• 1/2 cup vegetable oil
• 1 tablespoon soy sauce
• 2 teaspoons sesame seed oil
• 2 teaspoons sugar
• 1 pound ahi tuna
• 1 carrot, julienned
• 1 avocado, cubed
• 1 cucumber, thinly sliced
• nori, julienned
• jasmine rice, cooked
• furikake

1. For the poke sauce, combine all ingredients in a medium mixing bowl.
2. Set aside.
3. For wakame salad, rehydrate wakame.
4. Bring water to boil in a medium saucepan over high heat.
5. Add wakame to saucepan and take off the heat.
6. Let wakame sit for 20 minutes or until softened.
7. Drain wakame, rinse with cold water and pat dry with paper towels.
8. Thinly slice wakame.
9. In a separate bowl, combine rest of ingredients for wakame salad in a mixing bowl.
10. Add in wakame and toss together.
11. Set aside.
12. Cut out any dark spots on the tuna.
13. Cut tuna into 1/2 inch cubes.
14. Add to poke sauce and toss together.
15. Spoon jasmine rice into shallow serving bowl.
16. Spoon poke, wakame salad, julienned carrots, cubed avocado, and sliced cucumbers into sections on top of the rice.
17. Garnish with thinly sliced nor sheets and furikake.

red onion, green onion, ginger, garlic, jalapeno, white sesame seeds, sesame seed oil, soy sauce, rice wine vinegar, sugar, wakame, rice wine vinegar, ginger, green onion, vegetable oil, soy sauce, sesame seed oil, sugar, tuna, carrot, avocado, cucumber, jasmine rice, furikake

Taken from www.chowhound.com/recipes/tuna-poke-31799 (may not work)