This is a great vegetarian option for poke—and a sure-to-be summer favorite. Compressing the watermelon is optional, but it will give the watermelon a deeper color, almost resembling ahi tuna. Use the best quality ponzu and sesame oil available to make this simple dressing really shine.
Chef Richard Blais is a critically acclaimed restaurateur and winner of Top Chef: All-Stars.
Tip: When combining watermelon, tomato, ponzu, sesame oil, and green onions, mix in Morton® Fine Sea Salt to ensure ingredients are evenly coated with flavor. Finish with Morton® Coarse Sea Salt to add texture to the poke.
- (OPTIONAL): Compress watermelon by placing it in a vacuum sealed bag, removing all air, and sealing closed. This compresses the juices in the watermelon and makes it look just like tuna poke.
- Preheat oven to 350°F.
- Lay pine nuts in a single layer on a baking tray, and toast until golden brown, or about 4 minutes. Remove, and set aside to cool.
- Dice tomatoes into medium-sized pieces.
- Remove the skin and seed of the avocado, and dice into medium-sized pieces. Mix with the lime juice and Morton® Fine Sea Salt. Fold in watermelon, tomato, ponzu, sesame oil, and green onions.
- Divide poke into 4 bowls.
- Top with seaweed salad, pine nuts, and sesame seeds.
- Finish with a sprinkle of Morton® Coarse sea salt.
Reduce food waste tip: Make today’s poke tomorrow’s salad! Toss finished poke with your favorite salad greens and diced cooked chicken to make a chopped Chinese chicken salad, or serve the poke over cooked brown rice or grains to turn it into a heartier option.