The fresh ginger and spicy chile pepper in this version of poke add nice heat in two different ways. The recipe is also fantastic prepared with omega 3-rich salmon.
Slideshow:More Tuna Recipes
12 ounces sashimi-grade tuna, cut into 1/2-inch cubes
1 Thai bird chile, finely chopped
1/4 cup thinly sliced Vidalia onion
2 tablespoons finely chopped scallions
1 tablespoon extra-virgin olive oil
2 teaspoons grated peeled fresh ginger
1 teaspoon toasted sesame oil
1/2 teaspoon low-sodium soy sauce
Toasted sesame seeds, for garnish
How to Make It
In a medium bowl, toss the tuna with the chile, onion, scallions, olive oil, ginger, sesame oil and soy sauce. Season with salt and pepper. Transfer to a serving bowl and garnish with sesame seeds before serving.
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