Bol de poke de atún y mango
Raciones
1 8-oz. portion
Compartir
Ingredientes
- 4 oz. Red Tuna Steak, thawed
- 1 Tbsp (Recipe) Lime Soy Sauce
- 2 oz. Mango, small dice
- 2 oz. (Recipe) Pickled Red Onion Threads, drained
- 2 oz. Shelled Edamame
- 4 oz. Jasmine Rice, prepared per package instructions
- 1 Tbsp. Macadamia Nuts, toasted and chopped
- 1 Tbsp. Fried Shallots*
- 1/2 tsp. Markon Fresh Chives, thinly sliced
Preparación de la receta
*Available through the retail market.
1. Pat the tuna dry with paper toweling. Dice into 1/4” pieces. Place in a chilled stainless-steel mixing bowl. Add the soy sauce. Season to taste with salt and pepper. Mix together using a rubber spatula. Add the mango, pickled red onion and edamame to the tuna. Mix until blended.
2. Place the jasmine rice in a chilled serving bowl. Spoon the tuna mixture on top of the rice. Sprinkle the macadamia nuts and fried shallots over the top of the tuna. Sprinkle the chives over the top of the macadamia nuts and shallots.
