Ingredients
- 1 pound sushi grade ahi tuna
- 1/4 cup chopped mango
- 1/2 cup chopped cucumber
- 1 avocado chopped
- 1/4 cup soy sauce or coconut aminos for gluten free
- 3 tablespoons rice wine vinegar
- 1 teaspoon siracha
- 2 tablespoons sesame oil or spicy sesame oil
- 1 teaspoon grated ginger or ground ginger
- 3 tablespoons sesame seeds
- Optional garnish: sliced green onions
Instructions
- First, cut the tuna into small, 1/2-1 inch squares and transfer to a bowl.
- Next, roughly chop the mango, cucumber, and avocado into small squares and add that to the bowl with the tuna.
- In another small bowl, whisk together the soy sauce (or coconut aminos), rice wine vinegar, siracha, sesame oil, and ginger.
- Pour the sauce onto the tuna mixture, and add the sesame seeds.
- Use a spoon to mix everything together well, ensuring the tuna is coated well.
- Do a taste test to determine if any additional seasoning is needed!
- Serve immediately, either over a bed of greens, rice, or cauliflower rice, and enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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