Tuna Avocado Poke

  • Preparation Time15 mins
  • Serves4
1 pound sashimi-grade tuna, cut into small cubes
3 tablespoons finely chopped coriander
2 teaspoons grated fresh ginger
1 jalapeno, minced, optional
1 shallot, minced
1/4 cup soy sauce
2 tablespoons sesame oil
1 avocado, cut into small cubes
1 head Bibb lettuce, leaves separated

1. Combine the tuna, coriander, ginger, jalapeno if using, shallot, soy sauce and sesame oil in a bowl; toss gently. Cover and refrigerate for at least 1 hour or up to 2 hours.

2. Just before serving, fold in the avocado. Scoop 1 1/2 to 2 tablespoons of the poke onto each on lettuce leaf. Serve.

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