For the poke: In a bowl, gently toss the tuna in the soy sauce, sesame oil and rice wine.
In a separate bowl, combine the mayonnaise, sriracha, ginger and lime juice.
Add the tobiko, cilantro, green onions and the spicy mayonnaise to the tuna; toss gently. Add salt to taste.
For the mango-avocado salsa: In a bowl, mix the avocado, mango, cucumber, chiles, lime juice, rice wine and sesame oil. Add salt and pepper to taste.
To serve: Put 1/4 cup salsa in small bowls and top with 1/2 cup poke. Garnish with sliced radishes, cilantro, lime or whatever. Use sturdy chips to dip with!
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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