Homemade Ahi Tuna Poke Recipe
Learn how to make a homemade ahi tuna recipe with simple ingredients in less than 30 minutes for a light meal or refreshing appetizer worthy of a restaurant!
Servings: 5 servings
Calories: 122kcal
Equipment
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 freshly grated
- pinch kosher salt to taste
- ½ teaspoon sesame seeds as garnish
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
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.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Enjoy cold.
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