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Albacore Tuna Poke, by Chef James Holmes, Craft Corner Kitchen

Albacore Tuna Poke, by Chef James Holmes, Craft Corner Kitchen
Recipe Date:
March 2, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 Albacore Tuna Loin
  • 1/2 Watermelon
  • 1/2 Onion Red Shaved Thinly
  • 2 Large Full Stocks of Kale or 8 Brussel Sprouts
  • 1 Knob of Ginger grated on microplane
  • Mixed Sesame Seeds
  • 1 cup Soya
  • 2 Green Onions Sliced
  • 1 tbsp Sambal or Chili Garlic Paste
  • 1 cup Rice Vinegar
  • 1/2 cup Local Honey
  • 2 Garlic Cloves Minced
  • 1 tbsp Chili Flakes
  • Lemon Zest

-Cut tuna into small cubes (Half loin is plenty for 4 people)

-On different cutting board, dice same size cubes of watermelon (half a watermelon is perfect for 4 people)

-Shave half of Red Onion 

-Fine cut 2 nice large full stocks of kale. Or about 8 brussel sprouts.

-In a separate bowl add soya, rice vinegar, sambal, honey, green onion, garlic, chili flakes, grated ginger.

-Mix the above with whisk, making sure it's all incorported well. 

-Add teh Runa and mix for a few minutes.

-Now you can plate.  Divide Tuna evenly onto four plates.  Keep liquid for added sauce at the end. 

-Add Kale or spourts, onion and watermelon to plates. 

-Finish by grating some fresh ginger. 

Then add 2 Tablespoons of reserved sauce on top of a kale and watermelon.