Posted by Gina Mariehttps://soletshangout.com/spicy-ahi-tuna-poke-gluten-free-paleo/
© 2015 So...Let's Hang Out. All rights reserved.
Serves 4 as a meal, or 8 as a side dish.
- 2 lbs ahi tuna (sashimi grade)
- 1/2 yellow onion, chopped
- 2 cloves of fresh garlic, minced
- 1/4 cup [aflink u="http://amzn.to/1IyPLpL"]tamari[/aflink] (you can sub [aflink u="http://amzn.to/1xMOTw7"]coconut aminos[/aflink] to make it Paleo)
- 2 tbs [aflink u="http://amzn.to/1I2LVXA"]sriracha[/aflink]
- 1 tbs [aflink u="http://amzn.to/1IyPYcx"]sesame oil[/aflink]
- 1/3 cup chopped scallions
- [aflink u="http://amzn.to/14DjIZl"]Sesame seeds[/aflink], to garnish
- Rinse your tuna steaks and pat them dry. Using a sharp knife (such as a sushi knife) cut your fish into cubes, discarding any tough, stingy or fatty pieces.
- Place your fish into a bowl with your chopped onion, and garlic. Add in your tamari, sriracha, sesame oil and stir together well. Add in your chopped scallions and sesame seeds and stir again. Taste it to make sure the spicing is to your liking. Adjust as needed. If you are using coconut aminos, you might have to add more to the recipe to get the desired taste.
- Serve immediately, or allow to marinate together for a few hours or up to overnight. The longer the fish sits, the more flavor it will absorb from the spices. Enjoy!