• 1 lb of ahi (yellowfin) tuna reduce into ½ inch cubes
  • 1 tbsp of toasted sesame seeds
  • 1 tbsp of black sesame seeds
  • ¼ tsp or Pinch of chili powder, paprika or add chili flakes to taste
  • 1 square inch of clean ginger handed thru the garlic press (or ½ tsp grated)
  • 3 tbsp of finely chopped scallions (spring onions)
  • 3 tbsp of soy sauce
  • 1 tbsp toasted sesame oil
  • Juice of half a lime


  1. Cut the tuna into at ½” to ⅓” sized cubes – set aside and refrigerate.
  2. Combine all other ingredients in a large glass bowl and refrigerate for as a minimum 30 minutes.
  3. To serve, toss the tuna into the marinade.
  4. Serve chilled on its very own or over a bowl of rice and seaweed.


  • I opt for go very light at the chili, simplest due to the fact I love the flavor of tuna, but if chili is your factor, pass beforehand and knock your self out with chili flakes!
  • Other recipes additionally encompass Maui onion. Personally, I don’t need to kill the delicate flavor of the tuna so I miss it. I assume the scallions are extra than sufficient.
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