Poke Salad Recipe - The Washington Post

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It's easy to customize the traditional Hawaiian marinated seafood salad, as Brine restaurant has done here, adding the lusciousness of pine nuts and toasted sesame oil, and the color and crunch of black sesame seeds and cucumber.

Serve as an appetizer or as a light meal, over rice.

Yuzu juice, a very tart citrus juice, is available at Japanese markets.

The chili water can be made and refrigerated up to 2 days in advance.

From John Critchley, executive chef at Brine restaurant in Fairfax's Mosaic District.

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    For the chili water: Combine the salt, water, the 2 tablespoons of onion, all the garlic and the Fresno or jalapeño chili pepper in a blender or mini food processor; pulse just until slightly chunky (not a puree). Transfer to a mixing bowl.

  • Step 2

    Whisk in the soy sauce, sugar and yuzu juice; the mixture in the bowl will form the dressing.

  • Step 3

    Just before serving, add to the bowl 10 ounces of sushi-grade or very good quality yellowfin tuna, cut into small cubes; toss gently to coat. Divide among small, shallow bowls.

  • Step 4

    Top each portion with some of the cucumber; the remaining 1/2 cup of onion; the toasted pine nuts; the scallions, if using; the black sesame seeds; and the rehydrated wakame, if using. Finish each portion with a dash of toasted sesame oil.

  • Step 5

    NOTES: To rehydrate the wakame, place it in a bowl and just enough cool water to cover. Let sit for 5 to 10 minutes, then drain and pat dry before using.

  • Step 6

    Toast pine nuts in a small, dry skillet over medium-low heat until golden brown, shaking the pan as needed to avoid scorching. Cool completely before using.

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    Nutritional Facts

    Per serving (based on 4, using half the dressing and low-sodium soy sauce)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From John Critchley, executive chef at Brine restaurant in Fairfax's Mosaic District.

    Tested by Bonnie S. Benwick.

    Published August 26, 2015

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