Ahi Tuna Poke with Cucumber, Avocado and Spicy Tobiko Mayo
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Ingredients
- 12 ounces raw sashimi-grade ahi tuna, cut into 1/2-inch cubes
- 2 tablespoons sweet onion, such as Vidalia, small dice
- 1 scallion, thinly sliced on the bias
- 1 teaspoon black sesame seeds
- 1 tablespoon soy sauce, or more to taste
- 2 teaspoons sesame oil
- 1 teaspoon honey
- 1/2 teaspoon red chili flakes
- 1/4 seedless cucumber, small dice
- Salt and pepper to taste
- 1/2 cup kewpie mayonnaise
- 1 teaspoon Sriracha
- 1 tablespoon tobiko (flying fish roe)
- 1 ripe avocado, thinly sliced
Steps
- 1
In a medium-size bowl gently mix together the tuna, onions, scallions, sesame seeds, soy sauce, sesame oil, honey, chili flakes and cucumbers. Season with salt and pepper to taste.
- 2
Transfer the poke into small serving bowls.
- 3
In a small bowl mix together the mayonnaise, Sriracha and tobiko. Transfer this mixture to a squeeze bottle, and squeeze the mayonnaise in a zig-zag pattern over the poke. Top with a few slices of fanned out avocado, and serve.
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