Soy-Free Poke Tuna
For all of my fellow soy-avoiders, this is a recipe you will want to bookmark!
I have eaten poke, or raw fish before but had never prepared it. And honestly, preparing it myself kind of freaked me out more than ever eating it at a restaurant…but that fear is gone now! I did make sure to keep the fish in the fridge as much as possible to reduce the chances of bacteria growing.
This recipe was quick, easy, and definitely one I will keep coming back to for sushi (recipe linked here) or in poke bowls in the future!
PS - Sorry for the photo shortage for this recipe. I will be sure to capture more images in the future.
Ingredients:
2 Wild Caught Yellowfin Tuna Fillets
2 T Coconut Aminos
1 T Sesame Oil
1/2 tsp Sea Salt
1 T Sriracha
1 T Lemon Juice
Sesame Seeds (desired amount)
Instructions:
Rinse your tuna fillets and pat dry with a paper towel.
Cut the tuna into bite-sized cubes and toss in a bowl with all other ingredients until the tuna is all covered with sauce.
Sprinkle with desired amount of sesame seeds.
Add to a sushi roll, poke bowl, or other dish of choice.
Be sure to store the tuna in the fridge in a sealed container.
