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See recipes for Easy HOMEMADE Teriyaki Tuna Poke Bowl too. Tuna Poke, or Hawaiian raw-tuna salad, is all the rave right now. You've probably either been to or heard of a Poke Bar or restaurant popping up somewhere near you.

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Ingredients requirements - Raw Tuna Kale Teriyaki Sesame Salade with Cashews:

1. Require 1 bunch of Kale
2. Prepare 1 small - Fresh Tuna steak
3. Need 1/4 cup of rough chopped, unsalted cashews
4. Make ready 1 - Low sodium Kikkoman Teriyaki sauce- to taste
5. Get 1 tsp - Fresh minced garlic
6. Get 4 tbsp of Sesame oil

Raw tuna salad recipes are integral to my raw food recipe arsenal. I also minced up some carrot, kale and cucumber into the mix for a bit of crunchy texture, then added the chopped celery and pickles and ate in on a bed of sunflower microgreens. Today's salad is not the first kale salad I've posted on this little blog, and it definitely won't be my last. I won't stop until every visitor knows how to make a great I've been devouring kale salads ever since I experienced my first kale salad last summer while I was waitressing at Matthew Kenney's raw, vegan.

Raw Tuna Kale Teriyaki Sesame Salade with Cashews process:

1. Wash and dry kale very well & tear into large pieces. You'll need a large bunch of kale because it wilts down into nothing, giving you not alot to eat.
2. Roughly chop your cashews and set aside.
3. Put the sesame oil in a hot pan with minced garlic and saute for just 20 seconds, then add your kale and saute until wilted.
4. Pour your teriyaki sauce, to taste, over the sauteed kale and continue to sauté until your kale resembles sauteed spinach or broccoli rabe.
5. While your kale is sautéing away, slice up your raw tuna into strips and then dice into medium chunks.
6. Place your sauteed kale in a bowl & add your raw tuna and cashews on top. Add a splash more of teriyaki sauce on top and mix all thoroughly to evenly coat and enjoy!!!. ;)

Sesame teriyaki almonds and cashews are very crunchy with a great, slightly sweet and salty flavor. We generally like kale but mostly eat it cooked. This salad had terrific flavors and I love the texture of the raw kale! We didn't have persimmons but used dried pineapple instead and sliced almonds instead of pistacchios. Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad from chef Cara Stadler of Tao Yuan in Brunswick, Maine.

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