Cut tuna into 1/2-inch cubes and place in a large bowl. Add the onions, scallions, coconut aminos, sesame oil, lemon and grapefruit juice, red pepper flakes, and ginger powder and toss gently. Cover and place in refrigerator 30 minutes.
Meanwhile, cut avocado into cubes and segment grapefruit. When ready to serve, toss tuna mixture with avocado. To serve, spoon tuna poke into roasted seaweed slices along with grapefruit.
It’s time to decode decanting—an easy way to help your bottle of clean wine taste its best. But why does your wine need oxygen, and what type of container should you use? Our Master Sommelier is on hand to answer all these questions and more!