Lunchbreak: Tuna Poke

Dan Harris, Executive Head Chef of Remington’s


20 North Michigan Avenue, Chicago

Lunch at Remington’s in the loop. 11:30 a.m.-10:00 p.m.


Tuna Poke:

⅓ cup tuna, diced

½ avocado, diced

1 tbsp Nori Strips

2 tbsp Macadamia Nuts, Cracked and chopped

¼ cup Soy Sauce

½ tsp sesame seeds (white)

½ tsp sesame seeds (black)

½ tsp sriracha

½ tsp ginger, grated

 For serving:
1 bag of tortilla chips

 Combine all ingredients (except nori strips) into mixing bowl. Scoop onto plate. Garnish with nori strips. Serve with tortilla chips of your choice.

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