INGREDIENTS

Main:

• 1 lb Mitch’s Catch tuna loin (½ of loin)

• ¼ teaspoon kosher salt

• 2 tablespoons black and white sesame seeds

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon soy sauce

• Shrimp or prawn chips (available at Osaka-T&T)

• 3 tablespoons Japanese mayonnaise

• 1 teaspoon wasabi paste

• 1 cup finely shredded green cabbage

• 1 medium  avocado, peeled, seeded and diced

• 1 tablespoon sriracha

• 2 tablespoons chopped cilantro

• 2 tablespoons thinly sliced green onion

• 1 medium jalapeño, thinly sliced

Shot by the talented Jackie Wong!

HOW TO

1. Cut 1 lb of Mitch’s Catch tuna loin into poke cubes. For the best poke, cut your loin while it is still a bit frozen. Using a sharp knife, slice against the grain of the loin using as few strokes as possible. We recommend cutting into 1/2 inch cubes.

2. Add 2-4 tbsp of The Marinade to your tuna poke and set aside.

3. In a small bowl, whisk the mayonnaise and wasabi paste together until throughly combined. Cover and refrigerate until ready to use.

4. Spread the shrimp chips out on a large platter. Top with the shredded cabbage followed by the avocado and tuna.

5. Drizzle with the wasabi mayonnaise and the sriracha then top with the cilantro, green onion and jalapeños.

6. Serve and enjoy immediately.