Watermelon Poke Bowl

0
Have Made It

This raw fish salad is one of the best of Hawaiian cuisine. The word “poke” comes from the Hawaiian word for “slice or cut.”


  • Yields

    4 Cups


Ingredients

Instructions

  1. In a medium bowl, mix soy sauce, watermelon juice, chili sauce, oil, the white portion of green onions, garlic, ginger root and onion. Add tuna, toss and refrigerate for 30 minutes.
  2. 10 minutes before serving, add avocado and return to refrigerator.
  3. Plate as *desired and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.

    * Watermelon Poke Bowls can be served as individual portions over rice (seasoned with a touch of rice wine vinegar) as a main dish, in small serving bowls as an appetizer or side dish, or on a large platter for a buffet. Garnish with dried seaweed for extra Hawaiian flare.


Leave a Review

Your email address will not be published. Required fields are marked *