Jun 2, 2017Chatelaine
sashimi-grade tuna, diced into 1/4-in. cubes
finely chopped shallots
finely diced jalapeño pepper
thinly sliced ginger
thinly sliced green onion
4 1/2-in. slices
artisanal sourdough bread
1 1/2 tbsp
garlic clove, cut in half
- 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.
NutritionCalories 111, Protein 6 g, Carbohydrates 9 g, Fat 5 g, Fibre 1 g, Sodium 405 mg. Excellent source of vitamin B12
Chef Secrets with Chuck Hughes: The 'Perfect' Tuna Melt