• 1 lb. fresh wild ahi tuna steak, cubed
  • 1/4 cup scallions, chopped
  • 1 teaspoon fresh ginger, minced
  • 1 1/2 tablespoons coconut aminos
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon black or white toasted sesame seeds
  • Optional: 2 teaspoons tobiko or masago


  • Combine all ingredients in a medium sized mixing bowl and gently mix together.  Cover and refrigerate for a couple hours to meld the flavors together.  Garnish with additional sesame seeds, green onions, and serve.
  • Can serve as an appetizer with cucumber slices or chips or on a bed of mashed avocado.

Serves 4

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