Print Recipe

Tuna Poke

Author: Lisa

Ingredients

  • 8-10 pcs . Labriola Pretzel Bread sliced ¼” thick
  • 1 pound raw ahi tuna cut into 1/2-in. cubes
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon Asian chili oil
  • 2 tablespoons ponzu sauce*
  • 1 garlic clove minced
  • 1 red onion sliced diagonally
  • 2 tablespoons roughly chopped cilantro leaves
  • 1 teaspoon toasted sesame seeds
  • 3 ripe avocados
  • juice from ½ lime
  • 4 tablespoons tobiko
  • 2 tablespoons kewpie mayo
  • 1 tablespoon sriracha
  • 1 teaspoon scichimi togarashi

Instructions

  • Brush sliced pretzel bread with oil and toast until golden brown in the oven for 5-7 min.
  • Combine tuna, soy sauce, sesame oil, ponzu , garlic, red onion, cilantro and sesame seeds in a non-reactive bowl, cover and set aside in refrigerator.
  • Scoop out avocado flesh and mash until smooth.
  • Add lime juice, tobiko, mayo , sriracha and pepper, combine well.
  • Place avocado dynamite on pretzel bun chip.
  • Top with tuna poke.
  • Garnish with sesame seeds.