This raw fish salad is a favourite recipe inspired from Hawaiian cuisine. It is also rich in the omega-3 fats that are good for your brain and heart. The word “poke” comes from the Hawaiian word for “to slice or cut”.
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.
- 1/4 cup (60 mL) low-sodium soy sauce
- ¼ - ½ cup (60-125 mL) watermelon juice
- 1 tsp (5 mL) sriracha chili sauce
- 1 tsp (5 mL) sesame oil
- 2 green onions, cut on the diagonal with whites and greens separated
- 3 medium clove garlic or 2 large clove garlic, minced
- 1/2 Tbsp (7.5 mL) minced ginger root
- 1/3 white onion, thinly sliced
- 3/4 lb (340 g) ahi tuna, cut into 1/2-inch cubes
- 1 small avocado, diced
- 2/3 cup (170 mL) diced watermelon
- ¼ tsp (1 mL) Sesame seeds
- Pickled ginger (sushi ginger or gari)
- 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.
- 10 minutes before serving, add avocado and return to refrigerator.
- Plate as desired* and top with watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.
Nutritional Analysis per 1 /2 cup: 294 Calories, 9.2 g Total Fat, 1.4 g Saturated Fat, 0 Trans Fat, 33 mg Cholesterol, 708 mg Sodium, 11.4 g Carbohydrate, 4.1 g Fibre, 4.2 g Sugars, 24.1 g Protein
This recipe was kindly provided by our featured member, Watermelon Board!