Step 1

In a large bowl, whisk together the mayo, sriracha, coconut aminos, and sesame oil until well combined. Set aside.

Step 2

Next, using a very sharp knife cut the tuna steak into small, ¼ inch cubes. Add the diced tuna, the green onion and the salt into the large bowl with the mayo mixture. Gently toss until well combined. Refrigerate for at least 30 minutes prior to serving to allow the flavors to mend and the tuna to chill.

Step 3

You can eat the tuna as is or serve the tuna as desired. (see serving ideas in the body of the blog post above!) Here, I made poke bowls by serving the poke over brown rice. I then added thinly sliced radishes, some avocado, diced cucumber, nori strips, jalapenos, and microgreens.