Tuna, Ginger, and ‘Screaming Rooster’ Poke
  • 1pound sashimi-grade Pacific Tuna, cut into 1/4-to 1/2-inch cubes
  • 1/2teaspoon fresh lime zest
  • 1/2teaspoon fresh orange zest
  • 1/2teaspoon fresh lemon zest
  • 1teaspoon minced fresh ginger
  • 2tablespoons finely diced red onion
  • 1/2cup seeded and finely diced riped tomato
  • 1tablespoon finely chopped fresh cilantro
  • 1teaspoon seeded and minced serrano chile pepper
  • 2tablespoons canola oil
  • 2tablespoons Sriracha (rooster) sause
  • 2tablespoons low-sodium soy sauce
  • 1teaspoon toasted sesame oil
  • 1tablespoon toasted sesame seeds (white and black)
  1. 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.
Recipe Notes
Nutrition Facts
Tuna, Ginger, and 'Screaming Rooster' Poke
Amount Per Serving
Calories 111 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 25mg 8%
Sodium 229mg 10%
Total Carbohydrates 2g 1%
* Percent Daily Values are based on a 2000 calorie diet.

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