Spicy Tuna Poke

Ingredients

• 10½ oztuna steak, sushi grade, cut into ¾ inch cubes
• 2 tbspsoy sauce
• 1 tbsprice vinegar
• 1 tbspsriracha
• 2 tbspgreek yogurt
• 1 tsptoasted sesame seed
• 2green onion, sliced thin
• 1cucumber, diced
• ½avocado, sliced
• ⅔ cupedamame, shelled

Method

1. Whisk the soy, vinegar, sriracha and yogurt into a dressing. The yogurt is standing in for mayonnaise and carries the chili the same way.

2. Cut the tuna into even ¾ inch cubes with a sharp knife in single strokes. Sawing tears the fibers and the cubes fall apart.

3. Lay out the cucumber, edamame and avocado in the bowls first.

4. Fold the tuna through the dressing right before serving, no more than a minute.

5. Spoon it over the vegetables and finish with the sesame seeds and green onion.

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