Tuna Poke Style Salad with Soft Cooked Egg
A refreshing tuna poke style salad tossed with cucumber and red onion in a savory soy, sesame, wasabi, and garlic dressing. A soft cooked egg adds richness and makes this easy no cook dish especially satisfying.
This tuna poke style salad is an easy way to enjoy the flavors of poke at home. Fresh tuna, crunchy cucumber, and thinly sliced red onion soak up a savory dressing made with soy sauce, sesame oil, wasabi, and garlic.
After resting in the refrigerator, the tuna becomes deeply seasoned while the vegetables stay fresh and crisp. Serve it over lettuce and finish with a soft cooked egg for a creamy contrast. Avocado is also a delicious addition if you have one on hand.
What you'll need
- 100 g tuna
- 1/2 cucumber
- 1/4 red onion, or regular onion
- White sesame seeds, as needed
- Shredded nori, as needed
- 1 egg
- Lettuce, as desired
- <Seasoning>
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sesame oil
- About 3 cm wasabi paste
- 1 tsp grated garlic, or about 2 cm garlic paste
How to make it
Mix the soy sauce, mirin, sesame oil, wasabi, and garlic. Cut the tuna and cucumber into bite size cubes and thinly slice the red onion.
Place the egg in a deep microwave safe bowl and cover it with water. Pierce the yolk once with a skewer and microwave uncovered at 600 W for about 45 seconds. If necessary, cook for an additional 5 seconds at a time until the egg reaches your preferred consistency.
Combine the tuna, cucumber, onion, dressing, sesame seeds, and shredded nori in a bowl. Refrigerate for about 30 minutes, then serve over torn lettuce and top with the soft cooked egg.
Tips
- Use sashimi grade tuna intended to be eaten raw.
- Letting the mixture rest for about 30 minutes helps the tuna absorb the dressing, but avoid marinating it for too long.
- Add avocado for extra creaminess, or serve with plenty of lettuce to balance the richly seasoned dressing.
What to drink with it
