Poké is a raw fish salad dish from Hawaii and you can see the influence of Japanese flavourings with seaweed and sesame seeds, a regular addition to the dish. It is often combined with melon and cucumber giving it a refreshingly different flavour. Here the quinoa base adds a truly international appeal.
100 g/1/2 cup red quinoa
a 5-cm/2-inch piece of ginger
1 tablespoon avocado oil
1 tablespoon light soy sauce
1 tablespoon white wine vinegar
2 teaspoons caster/granulated sugar
sunflower oil, for deep-frying
1 tablespoon wakame seaweed
1 avocado
1/2 melon (about 350 g/3/4 lb.), peeled, seeded and diced
1/2 cucumber, peeled, seeded and diced
2 spring onions/scallions, trimmed and thinly sliced
200 g/7 oz. fresh skinless tuna, diced
1 tablespoon black sesame seeds
Serves 2
Cook the quinoa according to packet instructions. Transfer to a bowl.
Peel the ginger and grate 1 teaspoon into a bowl. Whisk in the avocado oil, soy sauce, vinegar and sugar, stirring until the sugar is dissolved. Stir into the quinoa and leave to cool.
Thinly slice and then shred the remaining ginger. Heat a little sunflower oil in a frying pan/skillet and deep-fry the ginger for about 1 minute until crisp and golden. Drain on paper towels.
Soak the wakame seaweed in a little boiling water for 5 minutes until softened. Drain well and pat dry with paper towels.
Peel, stone/pit and dice the avocado. Add to a bowl with the melon, cucumber and spring onions/scallions. Add in the diced tuna and gently mix together.
Divide the quinoa between two bowls and arrange the other ingredients on top scattering the sesame seeds and crispy ginger over the top.
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