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

- 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.