Two of the major complaints about making one’s own food are the time it takes and the cost of ingredients. Today I’m taking a break from the more canonical keto menu and venturing into no-cook seafood: quick to prepare and a reasonably-priced protein.

Spicy ahi tuna スパイシーなマグロ poke, a Hawaiian raw fish salad originally made from fishermen seasoning the cut-offs of their catch, is healthy, flavorful, and filling.


* 30 g (2 tbsp) mayonnaise
* 5 g (1 tsp) sesame oil
* 5 g (1 tsp) Huy Fong Chili Garlic Sauce,1 or another spicy condiment such as sriracha, harissa, Frank’s RedHot sauces, etc.
* 1 scallion (green onion)
* 1 avocado
* 450 g (1 pound) sushi-grade ahi or yellowtail tuna
* [optional] black or white sesame seeds
* [optional] a base of riced cauliflower, Miracle Rice, etc.

1EDITORIAL NOTE: The way I first encountered spicy sauce was a mix of Japanese Kewpie mayonnaise and Huy Fong Chili Garlic Sauce. Both of these ingredients impart a special, distinctive flavor to the sauce. Using Hellman’s mayo and sriracha – for example – as substitutes makes for an acceptable sauce but lacking the tang of the original.

The recipe is simple and easy:

  1. In a reasonably large bowl mix together the mayonnaise, sesame oil, spicy sauce.
  2. Sliver the scallion, including the bulb; add.
  3. Cube the avocado and the fish into the mix. Gently combine.
  4. Sprinkle the sesame seeds on top.


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