Step 1

1 Combine the tuna, scallion greens, mayo, fish roe

Step 2

2 Sriracha, soy sauce and salt in a mixing bowl

Step 3

3 Fold gently until thoroughly blended

Step 4

4 The poke is ready to eat, but it can be covered and refrigerated for up to 1 day

Step 5

5 (If you plan to eat it later, taste for salt before serving

Step 6

6 )

Step 7

7 Serve in bowls