Tuna, Ginger Poke

• 1 pound sashimi-grade Pacific Tuna, cut into 1/4-to 1/2-inch cubes
• 1/2 teaspoon fresh lime zest
• 1/2 teaspoon fresh orange zest
• 1/2 teaspoon fresh lemon zest
• 1 teaspoon minced fresh ginger
• 2 tablespoons finely diced red onion
• 1/2 cup seeded and finely diced riped tomato
• 1 tablespoon finely chopped fresh cilantro
• 1 teaspoon seeded and minced serrano chile pepper
• 2 tablespoons canola oil
• 2 tablespoons Sriracha (rooster) sause
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon toasted sesame seeds (white and black)

1. Combine all ingredients except sesame seeds; marinate for 10 minutes in the refrigerator. Form poke into molds by using rings or an ice-cream scoop. Sprinkle with sesame seeds and serve.
2. PER SERVING: 111 cal, 6g fat (3g mono, 2g poly, 1g sat), 25mg chol, 14g protien, 2g carb, 0g fiber, 229mg sodium
3. PRINT
4. REPRINTS
5. FAVORITE

fresh lime zest, fresh orange zest, lemon zest, fresh ginger, red onion, tomato, fresh cilantro, serrano chile pepper, canola oil, rooster, soy sauce, sesame oil, sesame seeds

Taken from www.epicurious.com/recipes/member/views/tuna-ginger-poke-51262281 (may not work)