RSWLiving - - EPICURIOUS - 15900 St. Charles Har­bour Blvd., Fort My­ers. 239-466-2007, stcharlesy­c.com

Serves 4

12 ounces fresh tuna (1+ grade) cut into ½-inch cubes ½ tea­spoon grated fresh gin­ger ¼ cup finely minced green scal­lions ¼ cup finely diced yel­low pep­per 2 ta­ble­spoons mirin 1 ta­ble­spoon soy sauce 1 tea­spoon brown rice vine­gar 1 tea­spoon se­same oil ½ tea­spoon tog­a­rashi 1 ta­ble­spoon fresh cilantro 4 ounces sea­weed salad (pre­pared)

HOW TO PRE­PARE Toss the tuna with the gin­ger, scal­lions and yel­low pep­per. In a sep­a­rate bowl, whisk to­gether the mirin, soy sauce, brown rice vine­gar, se­same oil, tog­a­rashi and cilantro. Toss the tuna mix­ture with the dress­ing mix­ture and let sit in cooler for 30 min­utes. Di­vide the sea­weed salad into four mar­tini glasses. Evenly di­vide and place the poke mix­ture on top of the sea­weed salad and serve.

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