Tuna Poke Couscous
The flavors of poke, including the raw tuna, in a couscous pasta salad. Lots of cucumber, seaweed, tobiko, scallions, cabbage, soy sauce, and sesame oil.
Servings: 4 servings
Ingredients
- 1.5 cups Middle Eastern style large couscous
- 1/4 cup sesame oil
- 2 tablespoons soy sauce
- 1 lemon
- 2 tablespoons honey
- 1/4 cup dried wakame seaweed
- 1 English cucumber diced
- 1 bunch scallions sliced thin
- 1/2 small head cabbage sliced thin
- 1/2 clove garlic grated
- 1 inch ginger grated
- black and white sesame seeds
- 2 tablespoons tobiko
- 12 ounces sushi grade tuna cut into cubes
- chile flake
Instructions
- Cook the couscous in simmering water until tender, about 10 minutes. Strain and rinse with cold water.
- Stir the oil, soy, honey and lemon juice into the couscous.
- Meanwhile, cover the seaweed with warm water and allow to soften for 5 minutes. Strain and rinse.
- Mix the seaweed, cucumber, scallions, cabbage, garlic, and ginger into the cous cous mixture. Taste and adjust seasonings as needed, adding more soy, oil, salt, or veggies to your liking. Stir in some sesame seeds as well.
- Finally add the tobiko and tuna last. Serve and garnish with more sesame seeds, some chile flake, and tobiko.