A no-cook party app that looks way fancier than the effort it takes. Sushi-grade salmon and tuna get tossed in a spicy, savory Kewpie and gochujang dressing, spooned into Little Gem cups, and served with Pesto Tantos for the ultimate crunchy scoop.
INGREDIENTS
- 8 oz sushi-grade tuna, diced
- 8 oz sushi-grade salmon, diced
- ¼ cup Kewpie mayo
- 1 tbsp gochujang
- 1 tbsp smoked tomato oil
- 1 tbsp garlic-scallion-ginger oil
- 1 tsp toasted sesame oil
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- 2 tbsp furikake
- Little Gem lettuce leaves, separated into cups
- Pesto Tantos, for scooping
DIRECTIONS
- In a bowl, gently combine the tuna and salmon with the Kewpie mayo, gochujang, smoked tomato oil, garlic-scallion-ginger oil, sesame oil, lemon zest, lemon juice, and furikake.
- Spoon the poke into the Little Gem cups and arrange on a platter.
- Serve with Pesto Tantos alongside for scooping.
Tip: Keep the fish cold until right before mixing, and assemble just before serving so the lettuce stays crisp.
