Spicy Tuna Poke Salad (Gluten-free, soy-free, dairy-free, grain-free)

Tuna poke always reminds me of my amazing trips to Hawaii. So, when I can get my hands on quality tuna, I love to recreate it at home. Chunks of fresh tuna are marinated in a spicy mix of coconut aminos, sesame oil and seeds, sriracha, green onions, and wasabi roe (you could also substitute with a bit of wasabi paste, but I Iove the pop and crunch of the roe).

This dish uses just a few ingredients and comes together in minutes. You can prepare it ahead of time and let the flavors meld in the fridge until you are ready to serve.

I served this Spicy Tuna Poke as part of a sashimi platter along with my Spicy Salmon Sashimi Salad, nori sheets (so we could make bite-size handrolls... finger-rolls, lol), seaweed salad, and sashimi slices of salmon, tuna, and escolar.

Spicy Tuna Poke (Gluten-free, soy-free, dairy-free, grain-free)

INGREDIENTS:

• 1 pound (16 oz) sashimi-grade tuna cut into bite-size pieces

• 2 green onions, sliced thinly

• 2 T coconut aminos (or gluten-free soy sauce if you can handle soy)

• 1 T toasted sesame seeds, plus more for garnish

• 1 tsp wasabi paste

• 2 tsp sesame oil

• 2 tsp sriracha

• OPTIONAL: 1 T wasabi-flavored tobiko/smelt roe (You might be able to order this from you local sushi restaurant), plus more for garnish

DIRECTIONS:

• Combine all ingredients in a bowl.

• Stir gently to evenly coat the salmon without smashing it.

• Refrigerate for 1-2 hours to allow the flavors to meld.

• Transfer to serving dish and garnish with fish roe, sesame seeds, or green onion tops.

• Enjoy!

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Keywords: gluten-free sushi, sashimi, tuna sashimi, tuna salad, tuna sushi, gluten-free seafood salad, poke

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