1 pound yellow-fin tuna, cut into 1” bite sized pieces
½ teaspoon sea salt
1 tablespoon soy sauce
2 cloves garlic, minced
½” fresh ginger, minced
1 tablespoon toasted sesame oil
1 small shallot, thinly sliced
½ teaspoon sriracha (optional)
1 teaspoon sesame seed (option – you can mix black and white)
2 green onions, thinly sliced
Season tuna with salt and set aside.
Combine the sauce ingredients. Add half of the sauce to the tuna and toss. Tuna should be lightly coated. Add the rest of the sauce as desired. Toss in the sliced shallots. Cover and refrigerate for 10 minutes to allow flavors to marry.
Garnish with green onion and sesame seeds before serving.
Serve over sushi rice with sliced avocado and chopped tomatoes.