Recipe Intro From feedfeed
8 ounces ahi tuna, (or extra firm or baked tofu), cut into ¾ inch cubes
3 scallions, sliced thinly at a diagonal
1/4-1/2 cup chopped cilantro
1 clove garlic, finely minced (use a garlic press)
1 teaspoon grated ginger
1 teaspoon toasted sesame seeds
2 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil
2 teaspoons honey, or agave
1-2 tablespoons hijiki seaweed, optional
1 teaspoon chili flakes, or garlic chili paste (optional)
Prep time 15 minutes
Yield: Serves or Makes 2
Place the cut fish (or tofu, blotting well first) in a bowl. Add scallions, garlic, ginger and sesame seeds.
Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. (If using tofu, you may need to add more soy and sesame oil -in equal portions- because tofu tends to soak the liquid up like a sponge.)
Make the quick ponzu sauce, combining ingredients in a small bowl.
Assemble bowls – Divide rice (or other base) among two bowls. Pile tuna salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc). Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes). Serve with chop sticks and Sriracha.