Poke Tuna

2 tablespoons tamari (soy sauce or coconut aminos)

1 tablespoon sesame oil

1 teaspoon peeled and grated fresh ginger (use a microplaner)

3 tablespoons sliced green onions (cut very thinly on the bias, green part only)

1 ½ teaspoons finely chopped jalapeño

1 avocado (cut into ½-inch dice)

6 ounces sushi-grade tuna (cut into ½-inch dice, keep chilled)

1 tablespoon black 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 mixture 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.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🥗Salad

CuisineHawaiian

Occasions📆Everyday🎉Special Occasion

Season☀️Summer

DifficultyEasy ⏰ 10m