Ahi Tuna Poke
I’m a huge fan of fresh tuna and this ahi tuna poke recipe makes me feel like I’m eating at my favorite sushi restaurant without leaving the house. Easy to make, packed with protein, and incredibly delicious. Perfect for a light, healthy dinner or as an appetizer recipe.
Raw Tuna Information
For this ahi tuna poke recipe make sure you buy sushi grade ahi tuna. Sushi grade tuna is best served raw or lightly seared. That said, there is always a risk of illness when eating raw fish. So, be sure you follow food safety protocols to mitigate as much risk as possible. For more information, please read FDA recommendations on raw fish consumption.
About Tuna Poke
This tuna poke can be enjoyed alongside sliced cucumber, sliced avocado, and a touch of furikake. You can serve this tuna with a touch of spicy mayonnaise and lime wedges too. For a heartier meal, turn this recipe into tuna poke bowls. Add cauliflower or cooked rice along with some seaweed or nori sheets.
Furikake is an Asian seasoning blend used for rice, fish and vegetables. It is a combination of nori, bonita flakes and sesame seeds. Some versions include sugar too. The bonita flakes add a slightly salty fishy taste which I really enjoy. I highly recommend adding this to your spice pantry. It’s delicious!
This recipe makes 5-6 servings. The nutritional information includes the ahi tuna poke only. Perfect as an appetizer or as a light, healthy dinner. Please see below for nutritional information.
Storage – any leftovers in an airtight container in the refrigerator for up to two days. Enjoy chilled, do not heat.
Ahi Tuna Poke
Ingredients
- 12-14 ounces sushi grade ahi tuna, cubed
- 2 tablespoons low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons shallots, finely diced
- 2 tablespoons jalapeno, finely diced
- ½ – 1 teaspoon ginger, fresh, minced or use a microplane grater
- pinch kosher salt, to taste
- ½ teaspoon sesame seeds , as garnish
Spicy Mayonnaise
- ¼ cup mayonnaise, or kewpie mayonnaise
- 1 tablespoon sriracha
- 2 teaspoons low sodium soy sauce
Optional Garnishes
- scallions, slice on a bias
- furikake, optional
- avocado, peel, pit and slice
- English cucumbers, slice into rounds
- lime, cut into wedges, served on the side
- mung bean sprouts, or micro greens
Equipment
Instructions
- Cube the par frozen sushi grade ahi tuna into evenly sized pieces. Slightly larger than a dime. Add it to a mixing bowl. Next, add the finely diced jalapeno and shallots. Add the freshly grated ginger, low sodium soy sauce, toasted sesame oil, and kosher salt. Gently toss until well combined. Top with sesame seeds and any optional garnishes.
- Option to serve this tuna poke in a lettuce cup or as a sushi bowl over rice for a heartier meal. Sliced cucumber, avocado, furikake, scallions, lime wedges or micro greens all make great garnishes. Spicy mayonnaise works well too!
One Comment on “Ahi Tuna Poke”
So easy and fresh! Great combo of flavors!!