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,
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!
Video
Nutrition
Serving: 1or 1/5th of the tuna. This nutritional info only reflects the tuna, no other garnishes., Calories: 122kcal, Carbohydrates: 2g, Protein: 17g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 26mg, Sodium: 258mg, Potassium: 224mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 1550IU, Vitamin C: 7mg, Calcium: 12mg, Iron: 1mg