Ingredients:

  • 1 pound (450 g) Sashimi-Grade Ahi (Yellowfin) Tuna Loin, cut into 3/4-inch cubes
  • 1/4 cup (60 ml) Sweet Onion (Maui or Vidalia), finely minced
  • 2 Scallions (Spring Onions), thinly sliced
  • 3 tablespoons (45 ml) Low-Sodium Soy Sauce (or Tamari for gluten-free)
  • 1 tablespoon (15 ml) Toasted Sesame Oil
  • 1 teaspoon (5 ml) Rice Vinegar
  • 1 teaspoon (5 g) Fresh Ginger, finely grated
  • 1/2 teaspoon (2.5 ml) Chili Garlic Sauce (such as Sriracha, optional)
  • 1/4 teaspoon (1 g) Fine Sea Salt
  • 1 tablespoon (15 ml) Toasted Sesame Seeds
  • 1/2 cup (120 ml) Toasted Macadamia Nuts or Chopped Cashews (optional)

Instructions:

  1. Ensure the tuna is very cold. Blot the fish dry with a paper towel. Using a very sharp knife, cut the tuna loin into uniform 3/4-inch cubes. Place the cubed tuna back into the refrigerator immediately.
  2. In a medium mixing bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, grated ginger, chili garlic sauce (if using), and salt. Stir in the finely minced sweet onion and the white/pale green parts of the sliced scallions.
  3. Remove the cubed tuna from the fridge. Pour the marinade mixture over the fish. Using a rubber spatula, gently fold the tuna into the marinade until every piece is lightly coated. Cover the bowl and refrigerate for a minimum of 30 minutes (do not exceed 60 minutes).
  4. After chilling, taste the poke and adjust seasoning if necessary (salt or chili). Gently fold in the toasted sesame seeds and macadamia nuts (if using). Divide the poke into bowls and garnish generously with the reserved dark green scallion tops before serving.