Spicy Ahi Tuna Poke
(flying fish roe), optional
raw ahi tuna
cut in 3/4 inch cubes
In a medium bowl combine mayo, Sriracha, and tobiko (if using). Stir to combine. Tobiko can be found at Asian markets in the refrigerator or freezer sections.
Add cubes of tuna to the bowl. Stir to coat ahi tuna with sauce.
Serve spicy ahi tuna with a scoop of white rice, shredded cabbage, and sliced avocado.
What to Eat (and Drink) When Visiting Seattle
Pizza with Morel Mushrooms and Green Onions
Parmesan Broth with White Beans and Kale