Salmon and Tuna Tartare/Poke Lettuce Cups

It’s super bowl Sunday aka the almighty day of finger foods.  Here’s my fancy keto-fied variation on a finger food.


  • 8 oz sushi grade fish (I used 4 oz of Tuna and 4 oz of Salmon)
  • 1 tsp Sriracha
  • 1 tbsp sesame oil
  • 1 tbsp tamari (aka gluten free soy sauce – liquid aminos would also work here)
  • 1 tsp toasted sesame seeds
  • 1 tsp sliced scallions
  • 4 small romaine lettuce leaves (other lettuce leaves would work too like boston lettuce or endive)



  1. Cut your sushi into 1/2 inch cubes
  2. Combine Sriracha, sesame oil, and tamari in a bowl.  Toss fish into sauce and cover with plastic wrap and allow to marinade for about 30 minutes in the fridge
  3. Spoon fish onto lettuce leaves and sprinkle with sesame seeds and scallions

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