Ahi poke with gochujang broccoli salad

Ahi poke with gochujang broccoli salad

By
From
Poke
Serves
4
Photographer
Matt Russell

Gochujang paste is the base of many a great kimchi recipes. Here it adds a spicy kick to the crunchy, raw broccoli salad with no fermenting required!

Ingredients

Quantity Ingredient

Poke

Quantity Ingredient
240g fresh yellowfin tuna, cut into 1.5 cm cubes
21/2 tablespoons Shoyu marinade
2 spring onions, finely sliced
1 tablespoon toasted white sesame seeds

Salad

Quantity Ingredient
1 large head broccoli, thinly sliced with a mandoline
1 firm red tomato, quartered, deseeded and finely diced
1 small bunch fresh chives, finely chopped
Nori furikake

Dressing

Quantity Ingredient
2 tablespoons gochujang paste
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 tablespoon olive oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 garlic clove, peeled and crushed
1 lime, freshly squeezed

Method

  1. Lightly coat the tuna in the shoyu marinade and add the spring onions. Cover and leave in the fridge while you prepare the salad ingredients.
  2. Place the broccoli, tomato and chives in a large bowl.
  3. Whisk together the dressing ingredients in a small bowl or jar. Just before serving, pour the dressing over the salad and toss lightly.
  4. Divide the salad between 4 bowls and top with the tuna poke, Nori Furikake and toasted sesame seeds.
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