A simple tuna poke made from sushi-grade fish. Serve it as an appetizer on cucumber rounds or as a delicious easy main dish.
Course: Main Course
Keyword: tuna poke
2tablespoonstamarisoy sauce or coconut aminos
1teaspoonpeeled and grated fresh gingeruse a microplaner
3tablespoonssliced green onionscut very thinly on the bias, green part only
1 1/2teaspoonsfinely chopped jalapeño
1avocadocut into 1/2-inch dice
6ouncessushi-grade tunacut into 1/2-inch dice, keep chilled
1tablespoonblack sesame seeds
In a medium-size glass or ceramic bowl, mix together the tamari, sesame oil, ginger and jalapeño. Set aside until ready to serve. The tamari mixtyre can sit at room temperature for up to an hour, or covered in the refrigerator for up to six hours. When ready to serve, add the diced avocado and tuna. Mix gently to combine. Sprinkle with sesame seeds. Serve immediately.
Do-ahead note: The tuna can be diced up to six hours in advanced, wrapped well and refrigerated.
Be sure to note the weight in ounces of your piece of tuna and adjust the remaining quantities accordingly. The weight of every piece of sushi-grade tuna varies, but most weigh between 6-10 ounces.