Recipe information
Yield
Serves 8
Ingredients
2 pounds sashimi-grade ahi tuna, cut into bite-size cubes
1/2 cup soy sauce
1 tablespoon sesame oil
1 fresh chile, seeded and minced
1/2 cup minced green onions
1/2 cup slivered Maui onion
1 1/2 teaspoons minced fresh ginger
Preparation
Combine all the ingredients in a large bowl and stir to combine. Cover and refrigerate for an hour before serving in individual bowls with spoons. The poke can be stored in the refrigerator for up to 2 days.
