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”.
2Green Onionscut on the diagonal with whites and greens seperated
3mediumGarlic Clovesor two large ones, minced
1/2tbspGinger Rootminced
1/3White Onionthinly sliced
3/4lbAhi Tunacut into 1/2 inch cubes
1smallAvocadodiced
2/3cupWatermelondiced
1/4tspsesame seeds
Pickled Gingersushi ginger or gari
Instructions
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.
Estimated Cost Per Serving:
Nutrition Facts
Watermelon Poke Bowl
Calories
294
% Daily Value*
Fat
9.2
g
14
%
Saturated Fat
1.4
g
9
%
Carbohydrates
11.4
g
4
%
Sugars
4.2
g
5
%
Protein
24.1
g
48
%
Cholesterol
33
mg
11
%
Sodium
708
mg
31
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
* 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.Recipe provided by Industry Partner, The National Watermelon Promotion Board