Homemade Ahi Tuna Poke Recipe

by Sarah Thomas-Drawbaugh June 7, 2020

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Learn how to make Ahi Tuna Poke at home with just a handful of ingredients and a few minutes of prep time. Protein packed and incredibly delicious, it’s perfect for a light, healthy dinner or easy appetizer!

I’m a huge fan of tuna and use it in a variety of recipes like Tuna Salad with Grated Pickled Egg and Tuna Noodle Pasta Salad. However, when I’m feeling a little fancy, I reach for ahi tuna, and make this ahi tuna poke instead!

Full of refreshing flavor, it looks like it came from a fancy restaurant but comes together in less than 30 minutes from start to finish. Super versatile, it’s great to enjoy as a quick lunch or dinner but also makes for an incredibly impressive appetizer when hosting guests.

Mix and match different garnishes, toppings, and it’s guaranteed to be a hit!

Table of Contents

Recipe Ingredients

Tuna Poke

Fresh Ahi Tuna – Make sure to buy sushi grade ahi tuna. Sushi grade fish is best served raw or lightly seared. That said, there is always a risk of illness when eating raw fish. So, be sure to follow food safety protocols to mitigate as much risk as possible. For more information, please read FDA recommendations on raw fish consumption.
Low-Sodium Soy Sauce – If needed, you can substitute tamari or coconut aminos in place of soy sauce.
Toasted Sesame Oil – This adds a subtle nutty taste. Be careful not to add too much. A little goes a long way!
Shallots – These add a sweet, pungent taste.
Jalapeño – Fresh jalapeño adds a touch of heat. Remove the seeds and white membrane before adding the peppers to the dish.
Ginger – Use fresh minced ginger to add a slightly tangy flavor.
Kosher Salt – Adjust to taste.
Sesame Seeds – Used as a garnish, these add healthy fats, a slightly nutty flavor, and a bit of crunch.

Spicy Mayo

Mayonnaise – Use regular mayonnaise or kewpie mayo.
Sriracha – This is what makes the spicy mayo spicy.
Low-Sodium Soy Sauce – This adds an umami flavor, giving the mayo extra depth.

How to Make Ahi Tuna Poke

Prepare the tuna. Cube the par frozen sushi grade ahi tuna into evenly sized pieces slightly larger than a dime. Then, transfer it to a mixing bowl.
Add the remaining ingredients. Add the finely diced jalapeño and shallots. Then, add the freshly grated ginger, low-sodium soy sauce, toasted sesame oil, and kosher salt. Gently toss to combine.
Make the mayo. If desired, whisk the mayonnaise, Sriracha, and low-sodium soy sauce until smooth.
Top. Sprinkle the dish with sesame seeds and any optional garnishes of choice. Add the spicy mayo, if using, and enjoy!

Tuna Poke Lettuce Cups – Healthyish Foods

Frequently Asked Questions

How should I serve tuna ahi poke? This tuna poke can be enjoyed alongside sliced cucumber, sliced avocado, and a touch of furikake or stuffed into lettuce cups.

Or, for a heartier option, turn the meal into an ahi tuna poke bowl by pairing the fresh fish with cauliflower rice, white rice, or sushi rice along with seaweed or nori sheets. Also, feel free to add toppings like green onions, furikake, avocado, English cucumbers, lime wedges, mung bean sprouts, or crushed red pepper flakes.

Can I make this recipe ahead of time? Yes! Store leftovers in an airtight container in the fridge for up to 2 days. Enjoy cold.

What’s the difference between tuna and poke tuna? Tuna refers to the type of fish, which can be served a variety of ways. Meanwhile, poke tuna specifically refers to raw, cubed tuna typically seasoned with ingredients like soy sauce, sesame oil, and seaweed.