You’ll love this take on a traditional Hawaiian recipe served atop crispy Olive Loaf slices.
Ingredients
- 1 La Brea Bakery Olive Loaf
- 2 pounds fresh Ahi tuna steaks, cubed
- 1 cup soy sauce
- ¾ cup scallions, chopped
- 2 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon red pepper flakes (optional)
Preparation
- In a medium-sized non-reactive bowl, combine the tuna, soy sauce, scallions, sesame oil, sesame seeds, and red pepper flakes, and mix well. Refrigerate at least 2 hours before serving.
- Chill bread in the freezer for 30 minutes to make it easier to slice. Remove and slice into ¼-inch slices using a serrated knife.
- Heat oven to 350°F.
- Bake bread slices in the oven for 5 to 8 minutes or until crisp.
- Plate poke in a bowl and garnish with scallions. Scoop poke on each olive bread slice.
