Yields: 4 servings
Ingredients
- ¼ cup low-sodium soy sauce
- ¼ cup finely minced sweet onion such as Vidalia or Walla Walla
- 2 teaspoons toasted sesame oil
- 1 teaspoon Sambal Oelek or hot sauce of your choice
- 1 garlic clove grated or finely minced
- 1 scallion thinly sliced
- 1 teaspoon toasted sesame seeds black or white
- 12 ounces sushi-grade ahi tuna sliced into ¾-inch cubes
- 1 ripe mango peeled, pitted and diced
- 1 avocado peeled, pitted and diced
- 1 head butter or Boston lettuce
For Serving: (optional)
- Toasted coconut flakes
- Chopped macadamia nuts
Instructions
- In a mixing bowl, whisk the soy sauce, onion, scallion, sesame oil, Sambal Oelek, garlic, scallion, and sesame seeds. Add the cubed tuna to the bowl and toss gently to coat. Let rest for 5 minutes at room temperature, then fold in the mango and avocado. (If necessary, you can also cover and refrigerate the poké for up to 2 hours, but wait to add the mango and avocado until just before serving.)
- Spoon the poké onto lettuce leaves and sprinkle with coconut flakes and macadamia nuts (if using).