1 lb Sushi-Grade Poke Tuna
1/2 cup sliced green onions (green part only)
1/2 tsp fresh grated ginger
1/2 tsp finely minced garlic
1 tsp sesame oil
1/2 cup chopped kimchi
Salt to taste
In a small bowl, mix the soy sauce, ginger, and garlic. Stir and let the ginger and garlic sit for 5 minutes to mellow.
In a medium bowl, toss the tuna with sesame oil until evenly coated. This prevents the kimchi from “cooking” the fish with its acidity. Add the kimchi, green onions, and soy sauce mixture. Taste and season as needed.