This recipe was luckily a one and done test and success when I made it the first time and my roommate said it was the best meal, she’s ever had…! I loved it too and had to share it with my family for our Christmas Eve dinner as an appetizer. All the ingredients are so fresh and compliment the salty tuna flavors so nicely, you’ll get to enjoy this several ways with fresh greens, rice, or with fried crispy wontons.
1 lb sashimi-grade tuna, cut into small cubes
3 tbsp finely chopped cilantro
1-1/2 shallot minced
½ tbsp Mendocino Spices toasted sesame seeds
1 tsp Mendocino Spices Montreal steak seasoning
1 tbsp sesame oil
1 avocado, cut into small cubes
1 ½ tbsp soy sauce
1 head bibb lettuce or butterhead lettuce
Garnish green onion + Mendocino Spices black sesame seeds
Gently combine the tuna, shallot, soy sauce, sesame oil, and Mendocino Spices in a medium size bowl with a spatula.
Cover and refrigerate for at least one or up to two hours.
Make the sauce by mixing Mendocino Spices, mayo, rice wine vinegar, soy sauce, and sesame oil. Chop green onions for garnishing.
Just before serving fold in avocado and cilantro into poke mixture. Scoop 2 tbsp of the poke mix into a bibb lettuce leaf and garnish with Mendocino Spices black sesame seeds and green onions.