Ingredients

• 1 pound sashimi-grade tuna, cut into small cubes
• 3 tablespoons finely chopped cilantro
• 2 teaspoons grated fresh ginger
• 1 jalapeno, minced, optional
• 1 shallot, minced
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 avocado, cut into small cubes
• 1 head Bibb lettuce, leaves separated

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Instructions

1. Combine the tuna, cilantro, ginger, jalapeno if using, shallot, soy sauce and sesame oil in a bowl; toss gently. Cover and refrigerate for at least 1 hour or up to 2 hours.
2. Just before serving, fold in the avocado. Scoop 1 1/2 to 2 tablespoons of the poke onto each on lettuce leaf. Serve.