Recipe

Serves 4

Ingredients:

• 225 g Albacore Tuna
• 2 sheets macro kelp (pre-soaked and cut into 2.5 cm strips)
• 4 cedar cooking wraps
• 45 ml soy sauce
• 10 ml sesame oil
• 25 g ginger, grated
• 1 small carrot, julienne
• 2 whole green onions, julienne
• 6 whole shiitake mushrooms, sliced thin
• Togarashi or other spice, optional
• 2 whole citrus, lemon or lime, juiced on top of the cooked fish
• cracked pepper to taste

 Instructions:

1. Soak the BC Coastal Cedar Wraps in water for at least 15 minutes
2. Preheat your oven or grill to 500 F. The hotter the better
3. Combine the soy sauce, sesame oil and the grated ginger. (Note: For even easier prep - replace the soy sauce, sesame oil and ginger with our signature Poke Marinade.) Add the julienne carrots, green onions, and the sliced mushrooms.
4. Gently toss in the diced albacore tuna, season with cracked pepper and let marinate for 15 minutes or up to an hour
5. Lay out your 4 cedar wraps and place a strip of the soaked macro kelp on each one.
6. Top with the marinated tuna and vegetables.
7. Roll it up like a cigar and securely tie with the butcher twine that is included with the wraps. 

Oven Cooking:

Place the wraps on a cast iron pan and cook at 500 F for 3 minutes to 5 minutes, depending on your preference of doneness. 

Grill Cooking:

Place on the hottest part of the grill, cover and turn the heat completely off and cook for 2 -3 minutes, depending on your preference of doneness.

Note: you may want a spray bottle of water to spray any potential flare ups.