Ahi Tuna Poke with Cucumber, Avocado and Spicy Tobiko Mayo

For this recipe you’ll need:

• 12 ounces raw sashimi-grade ahi tuna, cut into 1/2-inch cubes
• 2 tablespoons sweet onion, such as Vidalia, small dice
• 1 scallion, thinly sliced on the bias
• 1 teaspoon black sesame seeds
• 1 tablespoon soy sauce, or more to taste
• 2 teaspoons sesame oil
• 1 teaspoon honey
• 1/2 teaspoon red chili flakes
• 1/4 seedless cucumber, small dice
• Salt and pepper to taste
• 1/2 cup kewpie mayonnaise
• 1 teaspoon Sriracha
• 1 tablespoon tobiko (flying fish roe)
• 1 ripe avocado, thinly sliced

Directions:

1. In a medium-size bowl gently mix together the tuna, onions, scallions, sesame seeds, soy sauce, sesame oil, honey, chili flakes and cucumbers. Season with salt and pepper to taste.
2. Transfer the poke into small serving bowls.
3. In a small bowl mix together the mayonnaise, Sriracha and tobiko. Transfer this mixture to a squeeze bottle, and squeeze the mayonnaise in a zig-zag pattern over the poke. Top with a few slices of fanned out avocado, and serve.