Recipe courtesy of Tiffani Thiessen
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound sashimi-grade tuna, cut into small cubes
  • 3 tablespoons finely chopped cilantro 
  • 2 teaspoons grated fresh ginger 
  • 1 jalapeno, minced, optional 
  • 1 shallot, minced 
  • 1/4 cup soy sauce 
  • 2 tablespoons sesame oil 
  • 1 avocado, cut into small cubes 
  • 1 head Bibb lettuce, leaves separated

Directions

Watch how to make this recipe.

Combine the tuna, cilantro, ginger, jalapeno if using, shallot, soy sauce and sesame oil in a bowl; toss gently. Cover and refrigerate for at least 1 hour or up to 2 hours.

Just before serving, fold in the avocado. Scoop 1 1/2 to 2 tablespoons of the poke onto each on lettuce leaf. Serve.

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