• 3-4 pounds fresh local tuna
•  ¼ cup Sriracha sauce 
• 1 tablespoon coarse sea salt 
• ½ cup sesame oil 
• 1 tablespoon soy sauce, ponzu sauce or shoyu
•  3 tablespoons toasted sesame seeds 
• 2 tablespoons minced shallots 
• ¼ cup sliced yellow onion 
• ¼ cup chopped scallions 
• 2 tablespoons minced garlic
• 1 avocado, diced
• ¼ cup chopped seaweed salad
• ⅓ cup chopped & peeled cucumber
• ¼ cup chopped seaweed salad
• ⅓ cup chopped & peeled cucumber
• 3 tablespoons Tobiko (flying fish roe) 
• Kaiware sprouts (optional for serving)
  
  

1 Cut the fish into ½-inch cubes, setting aside any pieces with connective tissue (see note). Coat the cut fish evenly with Sriracha and sea salt, and set in the freezer for 10 minutes.

2 While fish is chilling, mix together remaining ingredients to make the marinade.

3 Remove ice cold tuna from the freezer and gently mix with the marinade until everything is combined. You can add more sesame oil or soy sauce if necessary at this point, taking care not to add too much. Add Kaiware sprouts before serving if using. Serve poke cold with toasted seaweed, light crispy chips or over steamed rice.

Note: You’ll end up with some misshapen or connective tissue pieces of tuna when cutting for the salad. Don’t discard these! Ryan recommends seasoning with salt, pepper, sesame oil, and soy sauce, storing in the fridge, and grilling later. They are great for skewers.

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