Tuna Poke

• 1 pound Sashimi Grade Raw Tuna
• 1/4 cups Soy Sauce
• 1 teaspoon Brown Sugar
• 2 Tablespoons Rice Vinegar
• 1 teaspoon Sriracha
• 2 Tablespoons Sesame Oil
• 3 stalks Scallions, Thinly Sliced
• 2 Tablespoons Sesame Seeds

1. 1. Dice tuna into 1" cubes. If you bought frozen tuna like I did, I find it easier to cut it while it's still partially frozen.
2. 2. Mix soy sauce, brown sugar, rice vinegar, sriracha and sesame oil together in a large bowl. Add tuna, scallions and sesame seeds and gently stir to cover tuna evenly. Cover the bowl with a piece of plastic wrap and put bowl into the refrigerator to marinate for at least 2 hours, stirring occasionally.
3. Serve cold!
4. Notes:
5. - If you do choose to marinate it overnight, it might get too salty. So if you must, I would recommend removing the tuna from the marinade in the morning, then adding it back in with the marinade when you are serving.
6. - This recipe is gluten-free if you use gluten-free soy sauce.
7. Recipe adapted from The Village Cook.

tuna, ubc, brown sugar, rice vinegar, sriracha, sesame oil, stalks scallions, sesame seeds

Taken from tastykitchen.com/recipes/sidedishes/tuna-poke/ (may not work)