Tuna Poke

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   ["1. Dice tuna into 1"" cubes. If you bought frozen tuna like I did, I find it easier to cut it while it's still partially frozen.", "2. Mix soy sauce, brown sugar, rice vinegar, sriracha and sesame oil together in a large bowl. Add tuna, scallions and sesame seeds and gently stir to cover tuna evenly. Cover the bowl with a piece of plastic wrap and put bowl into the refrigerator to marinate for at least 2 hours, stirring occasionally.", "Serve cold!", "Notes:", "- If you do choose to marinate it overnight, it might get too salty. So if you must, I would recommend removing the tuna from the marinade in the morning, then adding it back in with the marinade when you are serving.", "- This recipe is gluten-free if you use gluten-free soy sauce.", "Recipe adapted from The Village Cook."]

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