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Poke Salad on crispy Tortilla
Total time
35 mins
Preparation time:
35 mins
Nutrition facts (per portion):
1473 kJ / 352 kcal
Fat:
17.7 g
Protein:
7 g
Carbs:
6.9 g
Ingredients for 10 portion(s)
- 7-8 tortilla wraps
- Vegetable oil for deep frying
- 40 g dry quinoa
- 250 g tuna (sashimi quality)
- 1/2 cucumber
- 1/2 avocado
- 5 yellow baby plum tomatoes
- 100 ml Kikkoman Poke Sauce
- A few chervil leaves
- The seeds of 1/4 pomegranate
Preparation
Cut the tortilla wraps into 30 oval ‘ship’-shaped pieces, deep fry in vegetable oil at 160-170 °C and allow to cool. Cook the quinoa in water, following the instructions on the packet. Dab the tuna dry and dice finely. Wash the cucumber, then scrape out the avocado flesh and dice both finely. Wash the tomatoes and cut each one into six pieces.
Mix together the tuna, cucumber, avocado, quinoa and poke sauce in a bowl. Place the tortilla pieces on a plate, then arrange the poke salad on top, followed by the tomatoes. Garnish with chervil and pomegranate seeds and serve.
Used products in this recipe
Total time
35 mins
Preparation time:
35 mins
Nutrition facts (per portion):
1473 kJ / 352 kcal
Fat:
17.7 g
Protein:
7 g
Carbs:
6.9 g
Ingredients for 10 portion(s)
- 7-8 tortilla wraps
- Vegetable oil for deep frying
- 40 g dry quinoa
- 250 g tuna (sashimi quality)
- 1/2 cucumber
- 1/2 avocado
- 5 yellow baby plum tomatoes
- 100 ml Kikkoman Poke Sauce
- A few chervil leaves
- The seeds of 1/4 pomegranate
