A Hawaiian recipe with tuna cubes, seaweed and brown rice.
A Hawaiian recipe with tuna cubes, seaweed and brown rice.
Recipe for 2 people.
Classic (no restrictions), Gluten Free
Preparation: 01:00
Interval: 00:00
TOOLS
1 cutting board(s), 1 mandolin (optional), 1 grater, 4 bowl(s), 1 strainer(s), 1 pressure cooker(s), 1 skillet(s), 1 baking sheet(s), 1 non-skillet (e) stick(s)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients Marinated Tuna
– 150 g of fresh tuna
– 1 tablespoon tamarind sauce
– 2 tablespoons gluten-free soy sauce
– 1 tablespoon sriracha sauce (or other sauce of your choice)
– 1 teaspoon(s) of sesame oil
– garlic powder to taste THE
– 1 tablespoon grated ginger
Ingredients Pressed brown rice
– 1/2 cup(s) of brown rice
– 1 1/2 cups of water
– Salt to taste
Cucumber Sunomono ingredients
– 1/2 unit Japanese cucumber, unpeeled, cut into very thin slices (about 3 mm)
– 1/2 tablespoon(s) of salt
– 1/2 spoon(s) of sugar
– 1 tablespoon of apple cider vinegar (or rice vinegar) THE
– 1 tablespoon(s) of toasted white sesame seeds
Tahini sauce ingredients
– 4 tablespoons of tahini
– 6 tablespoons of filtered water
– 1 tablespoon(s) of lemon (juice)
– 2 teaspoons sriracha sauce (or other sauce of your choice)
– 1/2 teaspoon wasabi paste (optional) THE
– Salt to taste
Finishing ingredients
– 1 cup(s) carrot, grated lengthwise, on the thick side of the grater
– 1/2 unit of avocado, cut into cubes
– lemon to taste (juice)
Ingredients for decorating
– green onion to taste, cut into thin rings
– 1 tablespoon(s) of toasted white sesame seeds
– 1/2 sheet of nori seaweed cut into strips
PREPARATION:
1. Start by cooking the rice because it should be served at room temperature (see preparation).
2. Then dehydrate the cucumber (see preparation).
3. Toast the sesame for the sunomono and to finish. Place it in an ungreased non-stick pan and heat it, stirring, for 1 minute. Remove from the heat and leave to cool.
4. Then prepare the tuna (see preparation).
5. Wash, peel and grate the carrot lengthwise, using the thick part of the grater.
6. Wash and cut the avocado into cubes. Add a few drops of lemon juice to prevent it from blackening.
7. Wash, cut and dry the chives into thin rings for decoration.
8. Cut the nori seaweed into strips to decorate the dish.
PREPARATION:
Pressure brown rice (this step must be done during pre-preparation):
1. In a pressure cooker, add the rice and water (see quantities in the ingredients) and season with salt.
2. Cover the pan and leave it on high heat until it begins to sizzle.
3. Reduce heat and simmer for 15-20 minutes.
4. Continue preparing the cucumber.
Cucumber sunomono (this step must be done during pre-preparation):
1. Wash the cucumber very well under running water.
2. Cut the cucumber with the peel into very thin slices of about 3 mm, preferably use a mandolin to facilitate the operation.
3. Place the cucumber slices in a strainer placed over a bowl, season with salt and mix well. Leave to dehydrate for at least 15 minutes (the longer, the better the result).
4. Continue marinating the tuna.
Marinated tuna (this step must be done during pre-preparation):
1. Clean the tuna, removing all the fibrous part.
2. Cut the tuna into cubes of approximately 1.5 cm. Peel and grate the ginger.
3. In a bowl, mix all the marinade ingredients: tamarind, Shoyu and Sriracha sauces, sesame oil, garlic powder and ginger.
4. Add the tuna cubes and let them rest for at least 10 minutes.
5. Continue pre-preparation.
APPETITE OR DESSERT (optional):
If you have chosen to prepare an appetizer or dessert, take the opportunity to prepare it now because this recipe has no interval.
Pressed brown rice:
1. Remove the pressure cooker from the heat, carefully release the pressure and open.
2. Check if the rice is cooked.
3. Transfer the rice to a baking tray and spread it evenly with a fork to help it cool – if necessary, place the tray in the freezer or fridge but only until it reaches room temperature for serving.
Cucumber Sunomono:
1. Mix the vinegar with the sugar in a pan and heat over low heat until the sugar is completely dissolved. Don’t let it boil. Turn off the heat and let it cool.
2. Wash the cucumber slices well under running water to remove all the salt.
3. Squeeze with a clean cloth to remove excess water.
4. Place the cucumber in a bowl and add the hot vinegar mixture. Reserve.
Tahini sauce:
1. In a bowl, mix the tahini with the water (see ingredients) until you obtain a smooth sauce.
2. Season with lemon juice, Sriracha sauce, wasabe paste (optional) and a pinch of salt.
3. Mix well.
FINALIZATION AND ASSEMBLY:
1. Divide the rice into large bowls or individual soup plates.
2. Season the rice with the tahini sauce.
3. Arrange the Poke ingredients on top, but without mixing:
THE. the marinated tuna cubes – reserve the marinade
B. carrot strips
w. avocado cubes
D. the cucumber sunomono
4. Drizzle with a drizzle of tuna marinade.
5. Decorate with chive rings.
6. Spread the toasted sesame seeds and nori seaweed strips over the Poke.
a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
