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.
2 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!