Tuna Poke

1. Dice tuna into 1” cubes. If you bought frozen tuna like I did, I find it easier to cut it while it’s still partially frozen.

2. Mix soy sauce, brown sugar, rice vinegar, sriracha and sesame oil together in a large bowl. Add tuna, scallions and sesame seeds and gently stir to cover tuna evenly. Cover the bowl with a piece of plastic wrap and put bowl into the refrigerator to marinate for at least 2 hours, stirring occasionally.

Serve cold!

Notes:
– If you do choose to marinate it overnight, it might get too salty. So if you must, I would recommend removing the tuna from the marinade in the morning, then adding it back in with the marinade when you are serving.
– This recipe is gluten-free if you use gluten-free soy sauce.

Recipe adapted from The Village Cook.