Spicy Ahi Poke


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Combine mayonnaise and chili sauce and set aside. 
Cut tuna into small cubes.
In a mixing bowl, combine tuna with sea salt and shoyu. Add nanami togarashi and sesame oil and mix well. Add masago, toss gently. Add mayo and chili and toss to combine. Serve cold, garnished with sliced green onions. 


Recipe from Central Market Mill Creek - Culinary Resource Center
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