Rinse the ahi tuna and pat dry with a paper towel to remove excess moisture. Cut raw tuna into bite-sized cubes.
½ lbs ahi tuna steaks
In a small bowl, whisk together soy sauce, sesame oil, chili garlic sauce, finely chopped green onions, and half of the sesame seeds.
2 tablespoons low-sodium soy sauce, 1 tablespoon sesame oil, 1 tablespoon chili garlic sauce, 2 sprigs green onions, finely chopped, 1 tablespoon sesame seeds
Pour the soy sauce mixture over ahi cubes and toss until each piece of tuna is well coated. You can transfer to the refrigerator for 10-20 minutes, up to 24 hours,to let the flavors meld.
Combine the ahi tuna cubes and the sesame oil mixture and mix until each piece of the tuna is nicely coated. You can then put it in the fridge for at least 10-20 minutes to let the flavors meld, but it’s not required.
Cut the avocado into small cubes and gently fold it into the tuna poke before serving.
1 avocado, diced
Garnish with remaining sesame seeds on top and serve.