Romaine Heart Poke Wraps
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.