Ingredients
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)
Preparation
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. PER SERVING: 111 cal, 6g fat (3g mono, 2g poly, 1g sat), 25mg chol, 14g protien, 2g carb, 0g fiber, 229mg sodium PRINT REPRINTS FAVORITE
