Recipe created by Laura Lorenz
1 lb. sushi grade ahi tuna loin steak, diced (1lb steak serves 2-3 people) *
1 tbsp low sodium soy sauce
2 tbsp ponzu sauce
1 tbsp rice wine vinegar
2 tsp sesame oil (black sesame is my favorite)
½ tsp chili garlic sauce
1 tbsp sliced green onions (green parts only)
1-2 tbsps. chopped cilantro
1-2 tbsps. sliced hot peppers (jalapeno, shishito, Fresno) *
¼ cup lite mayo
½ tbsp sriracha
(Salad ingredients * see note)
Mixed salad greens (spring mix works great)
Sliced green onions
Sliced hot peppers (jalapeno, shishito, Fresno)
Diced English cucumber
Place the Tuna Marinade in a large bowl and whisk together with the soy sauce, ponzu, garlic chili sauce, rice vinegar, sesame oil, 1 tbsp green onions, 1-2 tbsp hot peppers, and cilantro. Next add the diced tuna and toss to thoroughly coat the tuna with the marinade. Refrigerate the mixture for 20 minutes. In a separate bowl whisk together the mayo and ½ tbsp sriracha and refrigerate mixture.
How to assemble, along with specific amounts of ingredients is personal preference.
My bowls contained as follows 2 cups of salad greens.
1 cup marinated tuna
½ of a sliced avocado
1 tbsp sliced green onions
1 tbsp sliced hot peppers
1 tbsp pickled ginger
1 cup diced mango
½ cup diced English cucumbers
Drizzle of sriracha mayo
Drizzle of plain sriracha
Sprinkle of sesame seeds
*To make the tuna easier to dice into bite size pieces-freeze for 15-20 minutes (cold fish slices much easier).
*I used a mixture of jalapeno and orange shishito peppers. Fresno peppers are equally delicious but
*Mango can be difficult to find, frozen is always a great option.
*A great way to drizzle the mayo is by using a plastic Ziploc bag. Place the mayo mixture in a small Ziploc
and cut an end with scissors (homemade piping bag).
*If you are afraid of consuming raw fish….no worries. Sear your tuna before you marinate it.
*This is also amazing with seasoned sushi rice. Just omit the salad greens and add some chopped
romaine lettuce in with the rice.