Source of Recipe
Some variation from the original recipe but not much. I had some fresh salmon (about 1/4 pound), which I threw in and it was very good (but only advisable if you already have the salmon). Also, I used a half of a cucumber instead of a quarter, 4 scallions instead of 3, and 1-1/2 jalapeno, and it came out fine. Finally, the original recipe calls for mirin, which I substituted with seasoned rice vinegar.
Recipe Link: https://www.bonappetit.com/recipe/tuna-poke
List of Ingredients
1/4 cup rice vinegar
1-1/2 tsp kosher salt
2 tblsp soy sauce
1/4 cup unseasoned rice vinegar
1 tblsp sugar
1/4 of a cucumber, sliced in half lengthwise, sliced crosswise into half-moons
1 jalapeno, thinly sliced
3 scallions, thinly sliced
1/4 cup mixed fresh citrus juice (such as lime, lemon, and grapefruit)
2 tblsp white soy sauce or soy sauce
1 tsp toasted sesame oil
3/4 pound highest-quality fresh tuna, cut into ½-inch pieces
1 avocado, chopped
1. Whisk vinegar, sugar, kosher salt, and 2 tblsp water in small bowl. Toss cucumber with a pinch of salt in another bowl and squeeze to expel excess water. Add cucumber and jalapeno to brine and let sit at least 10 minutes and up to 1 hour to pickle.
2. Soak scallions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and squeeze dry.
3. Combine citrus juice, white soy sauce, oil, rice vinegar, and soy sauce in another small bowl (this is called ponzu).
4. Toss tuna, drained pickles, scallions, and ponzu in a large bowl; season with salt.
5. Just before serving, toss avocado into tuna mixture and sprinkle with sesame seeds.