Ginger-Chili Ahi Tuna Poke Skewers

Ingredients

• 1¼ pounds sushi-grade ahi tuna, cut into 16 cubes
• 1 small English cucumber, cut into 16 slices
• ½ medium DOLE^® Tropical Gold^® Pineapple, skin and core removed, cut into 16 chunks
• 1 large avocado, peeled, pitted and cut into 16 pieces
• 16 (4-inch) bamboo skewers
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons sambal oelek or Asian ground chili paste
• ½ teaspoon honey
• ½ teaspoon grated fresh ginger
• 4 DOLE^® Green Onions, thinly sliced
• Black and white sesame seeds for garnish (optional)

  Allergens: Fish

Directions

1. Thread 1 piece tuna, cucumber, pineapple, and avocado onto each skewer; place in shallow baking dish.
2. Whisk oil, soy sauce, vinegar, sambal oelek, honey, and ginger in a small bowl; drizzle over tuna skewers. Cover and refrigerate 30 minutes, turning once.
3. Serve skewers sprinkled with onions garnished with sesame seeds, if desired.