Cubes of sushi-grade ahi get folded with sweet onion, green onion, and toasted sesame seeds in a savory, sesame-forward marinade brightened with rice vinegar and a touch of chili heat. A short chill in the fridge is all it takes for the tuna to soak up all that flavor, giving you the fresh, silky texture that makes poke so addictive. Served over warm short-grain rice with creamy avocado and nori strips, it's a bowl that feels light yet completely satisfying. This kind of lean, seafood-forward plate built around simple, whole ingredients is exactly the style of eating the Mediterranean approach champions, making it a natural fit for that way of cooking. It comes together in one bowl with minimal cleanup, so it's an easy weeknight option that still feels like something special.
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In a large mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, and crushed red pepper flakes until combined.
Add the cubed tuna, sweet onion, green onions, sesame seeds, and sea salt to the bowl. Fold gently until the tuna is evenly coated.
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