Tuna poke bruschetta
6
- Prep Time10 min
- Total Time20 min
- Makes8 servings
Photo, Erik Putz.
Ingredients
150 g sashimi-grade tuna, diced into 1/4-in. cubes
2 tbsp finely chopped shallots
1 tbsp soy sauce
1 tbsp finely diced jalapeño pepper
1 tbsp coconut oil
1 tsp thinly sliced ginger
1/3 cup diced watermelon
1 thinly sliced green onion
4 1/2-in. slices artisanal sourdough bread
1 1/2 tbsp olive oil
1 garlic clove, cut in half
1 tsp sea salt
Instructions
STIR tuna, shallots, soy, jalapeno, oil and ginger in a bowl until combined. Cover and refrigerate for at least 2 hr. Stir in watermelon and green onion before serving.
PREHEAT barbecue to medium. Oil grill.
BRUSH bread with oil, then cook until grill marks form, 2 min per side. Transfer to a plate and rub 1 side of each toast with garlic. Cut in half. Sprinkle with salt.
TOP each toast with a heaping 2 tbsp of poke mix.
Chef Secrets with Chuck Hughes: The 'Perfect' Tuna Melt
Nutrition (per serving)
Calories 111, Protein 6g, Carbohydrates 9g, Fat 5g, Fibre 1g, Sodium 405mg.
Excellent source of vitamin B12.
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