Maguro Butsu Food

AHI TUNA POKE BOWL (MAGURO BUTSU)

Ahi Tuna Poke Bowl (Maguro Butsu) image

The world's fisheries are contaminated and overfished. This Tuna Poke recipe uses sustainably-caught, low-mercury tuna so you can enjoy this very nutritious food without worry.

Provided by Dawn Gifford

Time 15m

Number Of Ingredients 7

Ingredients

14 oz. sushi-grade tuna (line-caught, skinned)
1 bunch mustard greens ( or cress (optional))
4 tsp. wasabi paste (or the same amount of wasabi power mixed with 2 tsp. purified water)
4 Tbsp. coconut aminos ( or nama shoyu )
8 spring onions (or scallions, green part only, finely chopped)
4 shiso leaves (cut into thin slivers, lengthwise)
sesame seeds (toasted (optional))

Steps:

Cut the tuna into 3/4 inch cubes or 1/2 inch thick medallions.
If using mustard and cress, arrange as a bed in four small serving bowls or plates.
Just 5-10 minutes before serving, blend the wasabi paste with the coconut aminos or nama shoyu in a bowl, then add the tuna and spring onions.
Mix well and leave to marinate for 5 minutes.
Divide among the bowls and add a few slivers of shiso leaves on top. Garnish with sesame seeds, if using.
Serve immediately and enjoy!

Nutrition Facts : Calories 171 kcal, Carbohydrate 6 g, Protein 24 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 38 mg, Sodium 377 mg, Fiber 1 g, Sugar 1 g, ServingSize 4 OZ

MAGURO BUTSU

Maguro Butsu image

Cubed and Marianted Raw Tuna from the Complete Japanese Cookbook. Note: I don't do fish. This is being posted for someone else at their request.

Provided by drhousespcatcher

Categories Tuna

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

14 ounces very fresh tuna, skinned
mustard greens (or cress) (optional)
4 teaspoons wasabi paste or 4 teaspoons wasabi powder
4 tablespoons shoyu
8 spring onions, green parts finely chopped
4 shiso leaves, cut into thin slivers

Steps:

Note mix the wasabi powder with 2 tsp of water to form paste.
cut tuna into 3/4 inch cubes.
If using mustard and cress tie into pretty bunches or arrange as a bed of leaves on serving plates.
5 to 10 minutes before serving blend wasabi with shoyu in bowl and add tuna and onions. Mix well. Marinate for 5 minutes.
Divide between serving bowls/plates. add shiso slivers on top.
Sever IMMEDATELY.

Nutrition Facts : Calories 160.9, Fat 4.9, SaturatedFat 1.3, Cholesterol 37.7, Sodium 945.4, Carbohydrate 3.4, Fiber 0.9, Sugar 1, Protein 24.7

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