Toasted California Walnuts, Tuna and Pink Grapefruit Poke
This fresh and healthy dish brings a taste of Japan to the UK. Toasted California walnuts provide a tasty crunch that brings together the flavours and textures of this dish perfectly. This Instagram-worthy recipe is bound to be a hit with UK media and consumers alike, as fashionable Pokes continue to gain popularity.
Calories 1076kcal
Ingredients
130gcucumber
150gsushi rice
2tbsprice vinegar
2tbspmirin
2tbspsesame oil
2tbspsoya sauce
1tbspcaster sugar
Juice and zest of 2 limes
2tbspmayonnaise
½a tsp of wasabi paste
250gfresh tunacut into bite sized chunks
½an avocadocubed
80gCalifornia walnutstoasted
1green chillifinely sliced and deseeded
1pink grapefruitpeeled and segmented with a sharp knife
A handful of Asian micro herbs or rocket leaves
Salt
Instructions
Slice the cucumber into 5mm thick rounds, place in a sieve and sprinkle with ½ tsp salt to draw out the water.
Wash the rice in a sieve under cold running water until the water runs clear. Cook over a high heat and once done, remove the rice from the pan.
Whisk together the rice vinegar, mirin, sesame oil, soya sauce, caster sugar, lime juice and zest. In a separate bowl, mix together the mayonnaise and wasabi.
Spoon the rice into two bowls. Top with the tuna, cucumber, avocado, toasted California walnuts, green chilli, grapefruit and micro herbs or leaves. Spoon over the lime dressing and add a dollop of mayonnaise to each plate to serve.
Notes
Salt: 3.7g. Note from Home Economist: Walnuts are essential to this recipe, balancing all the other textures, without which this dish would have no “bite”. The nutty flavour of the California walnuts works extremely well against the acidity of the grapefruit, and alongside the delicate flavours of the tuna and avocado. By its nature, a poke bowl consists of sushi rice topped with raw fish and vegetables – the inclusion of California walnuts in this trendy dish prove how versatile this nut can be, whilst showcasing the creamy flavour.