* This cool tasty raw fish appetizer will star on any table. Dress it up for the holidays or keep it simple for any time.
* Yellowfin tuna works fine for this recipe, If you want a richer tartar, try using bigeye tuna which has a higher oil content.
* Always hand chop your tuna. Cut it into thin strips then dice it coarsely. Don't use a food processor as tuna is too delicate.
* This recipe has a little kick. For milder poke, use less sriracha.


* 1 pound tuna, hand chopped
* 3 tablespoons teriyaki sauce
* 1 tablespoon tobiko (flying fish roe),black or red.
* 1 tablespoon green onions, very thinly sliced
* 2 teaspoons chili oil
* 2 teaspoons sesame seeds
* 1 teaspoon sriracha hot sauce
* pinch of salt


* Place chopped tuna in a bowl, add all ingredients. Gently fold ingredients together until just mixed. I save a little of the tobiko for garnish on top of the tartare when I serve it.
* This recipes makes about 20 one ounce servings. Enjoy!

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