Servings 24 Endive Cups

Ingredients

  • 1 tablespoon gluten-free white or yellow miso
  • 1 tablespoon mirin
  • 2 teaspoons lemon juice
  • 2 teaspoons gluten-free Dijon mustard
  • 1/4 teaspoon gluten-free Sriracha
  • 1/4 teaspoon toasted sesame oil
  • 1/2 pound sushi-grade ahi tuna cut into 1/2-inch cubes
  • 1/2 avocado cut into 1⁄2-inch cubes
  • 2 tablespoons thinly sliced scallion
  • 24 Belgian endive leaves
  • Toasted sesame seeds for garnish
  • Gluten-free nori seaweed thinly sliced

Instructions

  1. In a small bowl, whisk together the miso, mirin, lemon juice, mustard, Sriracha, and sesame oil. Add the tuna, avocado, and scallion and toss to combine. Store refrigerated, until ready to serve, up to 4 hours.

  2. Spoon the tuna poke into the endive leaves. Sprinkle with toasted sesame seeds, garnish with the nori, and serve

Photography Lauren Burke