Perfection for a first course, so pretty and completely delicious. By switching the soy out for coconut aminos, this could easily be a Paleo, Gluten-Free, and Whole30 dinner party appetizer.
This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!
1lb fresh sushi grade tuna cubes
1/4 cup plus 3 tablespoons tamari
Chopped green onions
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon macadamia nuts finely chopped
Mix all ingredients & refrigerate for 2 hours. I served my tuna poke with avocado, seaweed, & pickled chili.