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Tuna Poke With Yuzu Vinaigrette
Ingredients
Directions
Ingredients
3 tbsp
olive oil
Jump
tbsp
yuzu juice
Jump
1 tbsp
minced shallot
Jump
1 ½ tbsp
tamari
Jump
½ tsp
yuzu kosho (or a pinch of cayenne)
Jump
12 oz
sushi-grade tuna (like Atlantic yellowfin)
Jump
½ oz
dried wakame seaweed
Jump
2
scallions, green parts only, thinly sliced on a bias
Jump
2 tsp
black and/or white sesame seeds
Jump
1
jalapeño, fresno, or cayenne chile, seeded and thinly sliced
Jump
1
avocado, pitted and cubed
Jump
cooked brown rice for serving
Jump
½ tsp
sesame oil
Jump
Tuna Poke With Yuzu Vinaigrette

I love the way aromatic, citrusy yuzu complements the mild, fatty flavor of raw tuna. I’ve made renditions of this dish many times. It’s my go-to dish when I have (fish-loving) friends over for dinner. It’s incredibly easy to pull together and invariably well received. Sometimes I pair yuzu dressing with seared tuna, but when you happen to have access to local, sushi-grade tuna, it’s best eaten raw, poke style. Instead of a traditional sesame soy dressing, I tossed the tuna in a yuzu vinaigrette and finished with a drizzle of sesame oil and sesame seeds.

3-4 servings

  1. To make the vinaigrette, whisk together the first 5 ingredients.
  2. With a sharp knife, slice the tuna into 1/2-inch cubes.
  3. Place the wakame in a bowl. Cover with cold water and let sit for 5 minutes. When rehydrated, drain the water and squeeze out any excess liquid. Roughly chop the wakame.
  4. Combine the tuna, wakame, scallions, sesame seeds, chile, and avocado in a bowl. Toss with dressing to coat (you probably won't need all of it). Serve over brown rice. Finish with sesame oil.

Linda Schneider

Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.