Tuna Poke Lettuce Bowl. These beautifully light Tuna Poke Lettuce Bowls are a modern take on the traditional Hawaiian dish.
4 baby gem lettuce
300g sashimi grade tuna
1 small red onion
1 red chilli
2 cloves crushed garlic
20g pickled ginger, finely brunoised
40 ml dark soy
Zest and juice 1 lime
Zest and juice 1 lemon
2 tbsp honey
1 tbsp sesame oil
1 tspn sesame seeds
1 tspn black sesame seeds
250g black rice, steamed (and cooled)
Using your WÜSTHOF Santoku Knife, slice Tuna into 1-2cm thick slices. Lay slices on top of each other and repeat the process so you have long strips of Tuna. Making sure to keep the size even, dice the tuna and set aside in a bowl.
In a separate bowl combine garlic, pickled ginger, soy, zest and juice from both citrus, honey, sesame oil and half of both colour sesame seeds.
Take the red onion and use your WÜSTHOF Paring Knife to remove the stalk and remove the skin.
Cut the onion in half and slice away remaining stalk. Using your WÜSTHOF Cook’s Knife slice the onion as finely as possible and place into a bowl.
Cut the chilli in half and remove seeds then finely julienne and combine with all other ingredients.
Gently toss the tuna through the dressing, making sure it is evenly coated, and set aside for 8-10 minutes.
Using your WÜSTHOF Cook’s Knife remove the stalks from the baby gem lettuce. Pull the leaves apart gently, saving the most pristine ones as our cups. Chiffonade any remaining leaves and add to the tuna mix.
Lay out lettuce cups and line with black rice, top with tuna mix. Garnish with remaining sesame seeds and wakame.