Poke tuna stack with carrot miso puree
A supremely fresh stack of fresh tuna, seaweed salad, marinated cucumber and cabbage all on a smooth gingery carrot miso puree.
It’s inspired by a poke bowl but made without the rice — instead it’s intended to be enjoyed with the carrot puree and it makes for a very light and fun starter or appetizer.
A very simple marinade is used for all three elements, the tuna, the cabbage/ carrot salad and the cucumber. It’s exceptionally easy!
Serves two.
Ingredients:
1 lebanese cucumber, sliced thin
1/4 of a whole red cabbage, sliced thin
1 carrot, shaved into ribbons
300g raw tuna, sushi grade
1/4 cup seaweed salad
3 tbsp white sesame seeds
furikake, to garnish
Marinade:
2 tbsp rice wine vinegar
2 tbsp sesame oil
2 tbsp tamari
1 tbsp mirin
Carrot miso puree:
3 carrots, roughly chopped
1/2 a container of silken tofu
1 tbsp white miso
1/2 tbsp ginger, grated
1 tbsp honey
1 tbsp sesame oil
1 tsp soy sauce
1 tsp lime juice
reserved cooking liquid to thin, if needed
Method:
To make the carrot puree: bring a small/medium pot of water to a rapid boil then add a very big pinch of salt to season the water. Add in the carrots and cook them until fork tender and falling apart, about 25 minutes. Drain, reserving the cooking liquid in case we need to thin out the puree. Add the cooked carrots to a blender along with the remaining ingredients and blend until super smooth. If you need help to thin it out, use a splash of the reserved cooking liquid to thin, if necessary.
Make the components: whisk together the ingredients for the marinade and set aside. Add the cabbage with carrot into one bowl, cucumber in another bowl and tuna in a third bowl. Evenly distribute the marinade amongst the three bowls. Split the sesame seeds evenly between the cabbage/carrot and cucumber. Toss each bowl separately to combine with the marinade.
To assemble: place 1-2 tbsp of carrot puree on the base of the plate and smear in one direction to create a beautiful mark. Add 2 spoonfuls of tuna on top, followed by 2 spoonfuls of seaweed salad, then a pinch of cabbage/carrot salad and finally a pinch of cucumber. Sprinkle furikake over top. Enjoy!
