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Ahi Tuna Poke Recipe

Ahi Tuna Poke
Difficulty: Easy | Total Time: | Active Time: | 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.

INGREDIENTS
  • 1 pound sushi-grade ahi tuna, also known as yellowfin tuna
  • 1/2 cup diced English cucumber (1/8-inch cubes)
  • 3 scallions, finely chopped (white and light green parts only)
  • 3 tablespoons freshly squeezed lime juice (from 2 medium limes)
  • 2 tablespoons soy sauce
  • 4 teaspoons toasted sesame seeds
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • Salt
  • Togarashi or freshly ground black pepper
  • Furikake Wonton Crisps, for serving
INSTRUCTIONS
  1. Place a serving dish in the refrigerator to chill, at least 30 minutes.
  2. Trim any dark flesh and fat from the tuna and discard. Dice into 1/4-inch cubes and place in a large bowl.
  3. Add 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.
  4. Transfer to the chilled serving dish and sprinkle with the remaining 1 teaspoon sesame seeds. Serve immediately with wonton crisps.
    Write a review | 4 Reviews
  • Ahi Tuna Poke Recipe
    5

    Well, I have tried the recipe, and it's delicious. The cucumber adds a nice crunch to every bite, and I really like the wonton crisps with it, too, for much the same reason. I love traditional poke, but interesting variations on it are welcome. This one is great.

  • Ahi Tuna Poke Recipe
    5

    I disagree with the two previous posters who knock the idea without even trying the recipe. And actually, several gourmet chefs in Hawaii have served poke appetizers on chips or crackers - nontraditional, perhaps, but the results can be very good. As for the cucumber, if you go to the Poke Stop or one of the other places with a large selection of poke, they offer many variations with nontraditional ingredients to give you a variety of flavors to choose from. I can't rate this recipe yet, since I haven't tried it myself, but from the looks of it, I can't find fault. By the way, if you pronounce it "po-kay" (rhyming with okay), you're sure to out yourself as a haole. The locals pronounce it more like "PO-keh."

  • Ahi Tuna Poke Recipe
    1

    I'm with kimcheesoup. Poke is usually cut into chunks up to 1 inch square, and I've never seen it contain cucumber. Seaweed, yes. Green onions, yes. Round onion, yes. Ground dried kukui nut (inamona), yes! Chili pepper water, yes! Never cucumber. And NEVER on a cracker! I do admit, though, that the furikake chips look good. Just not with poke.

  • i don't understand this concept of eating poke on crackers or chips..... i'm from Hawaii, where poke is basically from, and we don't eat this with chips!!!! also, the chunks are bigger! 1/4 inch?! that is crazy small!!

    also, i think the editors should mention how the word "poke" is pronounced, b/c i imagine a lot of ppl will look at this say say simply "poke" instead of "PO-KAY", which is how it is pronounced.

    come to Hawaii instead - and we'll show you how poke is done!

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