1 pound sushi-grade ahi tuna, also known as yellowfin tuna
1/2 cup diced English cucumber (1/8-inch cubes)
3scallions, finely chopped (white and light green parts only)
3 tablespoons freshly squeezed lime juice (from 2 medium limes)
2 tablespoonssoy sauce
4 teaspoons toasted sesame seeds
1 1/2 teaspoons grated fresh ginger
1 teaspoontoasted sesame oil
Togarashi (see What to Buy note) or freshly ground black pepper
Furikake Wonton Crisps (see recipe intro), for serving
Makes:About 2 cups
A Polynesian favorite, ahi tuna poke makes a great starter, especially when served with crispy Furikake Wonton Crisps. To keep the poke cold, chill the serving dish ahead of time and nestle it in a larger bowl filled with ice to serve.
What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.) Or you can make your own.
1Place a serving dish in the refrigerator to chill, at least 30 minutes.
2Trim any dark flesh and fat from the tuna and discard. Dice into 1/4-inch cubes and place in a large bowl.
3Add cucumber, scallions, 2 tablespoons of the lime juice, soy sauce, 3 teaspoons of the sesame seeds, ginger, and sesame oil and stir gently to combine. Season with salt, togarashi or pepper, and remaining 1 tablespoon lime juice as desired.
4Transfer to the chilled serving dish and sprinkle with the remaining 1 teaspoon sesame seeds. Serve immediately with wonton crisps.