Soba Salad with Lemon–Miso Vinaigrette

Ingredients

• 1 lb. fresh ahi tuna or other tuna
• 1 medium tomato, chopped
• 1 cup limu seaweed (or any dried or fresh seaweed), chopped
• 1/2 cup sweet onion, finely chopped
• 1 tsp. sesame oil
• 1/2 tsp. crushed red pepper
• 2 tbsp. shoyu (soy sauce)

Directions

1. Chop tuna into 1/2″ cubes. Place in a large bowl and gently toss with tomatoes, seaweed, onions, oil, and red pepper. Add shoyu.
2. Serve garnished with a little fresh seaweed. Or, for fried poke, heat 1 tbsp. oil in a wok or skillet over high heat. Fry the poke over high heat for 2–3 minutes. Serve hot.