Tuna Poké with Seasnax Toasty Onion Nori

Chris McCormick

Posted on February 17 2020

It seems “Poké Bowls” are the latest restaurant trend, at least here in Florida they are popping up all over. They are thought to have originated in Native Hawaiian Cuisine. Chef has created this AIP Tuna Poké with Toasty Onion Nori from Seasnax so you can make your own at home! We love the color and textures from the Seavegi Seaweed Salad mix from Seasnax. It makes for a beautiful, healthy meal. The Ginger Salad Dressing is delicious too!

Tuna Poké with Toasty Onion Nori

Serves 4

  • 1 lb sushi grade tuna, cut into ¼” dice
  • 2 Seasnax Toasty Onion sheets, finely minced with a sharp knife
  • 2 tsp. sea salt
  • 4 scallions, finely minced
  • 2 TBL. extra virgin olive oil
  • 1 english cucumber, thinly sliced on a mandolin
  • 1 bag of Seavegi Seaweed Salad Mix

Rehydrate the Seavegi Seaweed Salad following package directions. Toss with cucumbers and dress the salad with the ginger dressing tossing well. In a small bowl, combine the tuna, sea salt, minced nori sheets, sea salt, olive oil and scallions. Top the Seavegi salad with the tuna poké.

Tuna Poké with Seasnax Toasty Onion Nori Ingredients slice sushi grade tuna 1 lb sushi grade tuna, cut into ¼” dice add minced scallions and tuna in bowl 

combine the tuna, sea salt, minced nori sheets, scallions, sea salt, olive oil stir ingredients together add minced nori sheets Top the Seavegi salad with the tuna poke 

Ginger Dressing:

  • 1” piece of fresh ginger, finely grated
  • ½ cup avocado oil
  • 2 TBL. organic apple cider vinegar
  • 2 TBL. coconut aminos

Whisk all ingredients together.

olive oil and ginger dressing stir together olive oil and ginger dressing toss the ginger dressing well Toss with cucumbers and dress the salad with the ginger dressing

Tuna Poke with Seasnax Toasty Onion Nori

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