Spicy Ahi Tuna Poke

Name: Spicy Ahi Tuna Poke
Ingredients: 1 pound fresh tuna, preferably sashimi-grade, cut into 3/4-inch pieces (see headnote); 1/2 cup thinly sliced scallion greens (crosswise; from 3 or 4 scallions); 1/4 cup mayonnaise; 1/4 cup capelin fish roe (masago; see headnote); 1 tablespoon plus 1 teaspoon sriracha; 1 teaspoon soy sauce; 1/2 teaspoon fine sea salt, or more as needed

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Servings: 4

Author : Adapted from <a href='https://wwwamazoncom/gp/product/0451498062?ie=UTF8&tag=thewaspos09-20&camp=1789&linkCode=xm2&creativeASIN=0451498062'>"The Poke Cookbook: The Freshest Way to Eat Fish,"</a> by Martha Cheng (Clarkson Potter, 2017)

Ingredients

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1 pound fresh tuna, preferably sashimi-grade, cut into 3/4-inch pieces (see headnote)1/2 cup thinly sliced scallion greens (crosswise; from 3 or 4 scallions)1/4 cup mayonnaise1/4 cup capelin fish roe (masago; see headnote)1 tablespoon plus 1 teaspoon sriracha1 teaspoon soy sauce1/2 teaspoon fine sea salt, or more as needed

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Instructions

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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

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