Romaine Heart Poke Wraps

Bring Hawaii to you with this simple and tasty dish. By wrapping it up in a Romaine Heart leaf, you can preserve the flavor while cutting the calories! Be sure to use the best-quality tuna available – when in doubt, ask your fishmonger if it is safe to consume raw.

Serves: 8|Prep: 10 minutes|Cook: NA - Needs to marinade in the refrigerator for 1 hour - 1/2 a day|Total: 1 hour 10 minutes |Provided by D'Arrigo CA


  • 1/2 cup toasted sesame oil
  • 1/4 cup coconut aminos
  • 2 tablespoons fresh squeezed orange juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili garlic paste
  • 2 teaspoons fresh ginger, grated
  • 1 lime, tested and juiced
  • 1 tablespoon black or white sesame seeds
  • 1 1/2 pounds sashimi grade wild ahi tuna, cubed
  • 3 romaine hearts


  1. In a large bowl, combine all of the ingredients except the tuna.
  2. Whisk the sauce well to combine. Add the tuna and toss well. The tuna can sit in the marinade for a half a day or so, but if you leave it any longer, the acid in the citrus will begin to slowly cook the fish.
  3. Wash and pat dry the romaine hearts and begin to assemble the wraps.
  4. Add a few spoonfuls of the poke to each romaine heart. Top off with fresh avocado cubes, pineapple, red cabbage and black sesame seeds. Serve immediately.