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Nutrition Facts
Serving Size 159 g
(Approx. 12 Servings)
Amount Per Serving
Calories 210 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 620 mg 26%
Total Carbohydrate 21 g 7%
Dietary Fiber 3 g 12%
Sugars 16 g
Protein 11 g
Vitamin A 10% Iron 6%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Seared Tuna Poke Bites

Prep Time
2 hours
Cook Time
6 minutes
Total Time
2 h 6 m
12  People


Recipe makes 12 Servings

1 Lb tuna (sushi grade), thawed, if frozen
1 Tbsp sesame oil
1 Tbsp sesame seeds
2 Tbsp avocado oil
2 medium avocados, ripe, but still firm, seeds removed & flesh scooped out
1 medium English cucumber, peeled and seeded
1 large mango, peeled & pit removed
1/2 cup(s) soy sauce
1 medium shallot, about 1/3 cup finely chopped
1 Tbsp garlic, chopped
1 1/2 Tbsp gari, (pickled sushi ginger) finely diced
1/2 cup(s) honey
3 Tbsp lime juice
1 Tsp Lee Kum Kee Lee Kum Kee Chili Oil
1/3 cup(s) cilantro leaves, finely diced
1/3 cup(s) green onions, (green parts only) finely diced
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Place a large skillet over medium-high heat.
Rub tuna steaks with sesame oil and sesame seeds.
When skillet is hot, add avocado oil. Lay tuna in hot oil and sear 2 1/2 minutes per side (tuna should still be pink and rare in the middle). Remove from pan and set aside. When tuna has cooled completely, cut into small cubes.
Chop avocados, cucumber and mango into small cubes and combine in a bowl. Set aside.
To make vinaigrette: Place soy sauce, shallot, garlic, gari ginger, honey, lime juice and chili oil in a blender. Blend until smooth then drizzle over tuna.
Toss tuna with vinaigrette and then gently stir mango mixture through tuna. Keep chilled until ready to serve. Garnish with cilantro and green onions just before serving.
Chef's Note: Serve as an appetizer in small dishes, lettuce leaves or Asian soup spoons.


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