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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