- 1 pound fresh sushi-grade ahi tuna, cut into 3/4-inch cubes
- 1/8 Vidalia or Maui onion, julienned
- 1 1/4 teaspoons freshly grated ginger
- 1 scallion, thinly sliced (green part only)
- 1/4 cup poke sauce
- 2 tablespoons sesame oil
- 2 tablespoons canola or olive oil
- 1 tablespoon rice vinegar
- 1/4 teaspoon sesame seeds (optional)
- 1/2 pound mesclun
- 8 ounces grape tomatoes, halved
- 1/2 English cucumber, diced into 1/2-inch cubes
- 1 avocado, pitted and cubed
- Furikake (Find this Japanese seasoning blend at Asian markets, or buy it online.)
- In a medium bowl, toss together tuna, onion, 1 teaspoon ginger, scallion, and poke sauce; cover. Refrigerate for 15 minutes.
- In a large bowl, whisk together sesame oil, canola oil, rice vinegar, remaining 1/4 teaspoon ginger, and sesame seeds if using. Add mesclun and toss to coat.
- Divide greens among four plates or bowls and top with tomatoes, cucumber, and avocado. Place poke on the plates and sprinkle with furikake.
- Courtesy of chef Bradley Lum and Josefa Carballo Lum, the owners of Grindz in San Francisco
Per serving: 365 kcal cal., 22 g fat (2.8 g sat. fat), 716 mg sodium, 4 g fiber, 31 g pro.. Percent Daily Values are based on a 2,000 calorie diet