Ahi Poke Recipe

Ahi tuna: Sushi-grade, diced ahi tuna is the star of this dish, providing a fresh and delicate flavor.

Soy sauce: Adds a salty and umami-rich depth to the marinade.

Sesame oil: Provides a nutty and aromatic quality that complements the tuna.

Green onions: Adds a fresh and slightly pungent flavor to the mix.

Toasted sesame seeds: Contributes a crunchy texture and a subtle, toasty flavor.

Red pepper flakes: Adds a touch of heat to balance the other flavors.

When preparing ahi tuna, ensure it is sushi-grade to guarantee the highest quality and safety for raw consumption. To enhance the flavor, consider lightly toasting the sesame seeds in a dry pan over medium heat until they are golden brown and fragrant. This will add a deeper, nuttier taste to your poke. Additionally, when dicing the tuna, use a sharp knife to make clean cuts, which will help maintain the texture and appearance of the dish.

• sushi-grade, diced ahi tuna - Substitute with sushi-grade salmon: Both are rich in omega-3 fatty acids and have a similar texture and flavor profile.

• soy sauce - Substitute with tamari: Tamari is gluten-free and has a slightly richer flavor, making it a good alternative for those with gluten sensitivities.

• sesame oil - Substitute with olive oil: Olive oil has a different flavor but can provide a similar richness and mouthfeel in the dish.

• chopped green onions - Substitute with chopped chives: Chives have a milder flavor but can still provide a fresh, onion-like taste.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor.

• red pepper flakes - Substitute with sriracha: Sriracha provides a similar heat level and adds a bit of tanginess to the dish.

• Ensure the ahi tuna is as fresh as possible before storing. Freshness is key to maintaining the quality of your poke.
• Store the poke in an airtight container to prevent any odors from the refrigerator from affecting the flavor.
• If you plan to consume the poke within a day or two, keep it in the coldest part of your refrigerator. Ideally, it should be consumed within 24 hours for optimal freshness.
• For longer storage, you can freeze the ahi tuna before mixing it with the marinade. Dice the tuna and place it in a freezer-safe bag, removing as much air as possible to prevent freezer burn.
• Label the bag with the date and contents to keep track of its freshness. Frozen ahi tuna can be stored for up to three months.
• When ready to use, thaw the tuna in the refrigerator overnight. Once thawed, proceed with the recipe as usual.
• Avoid refreezing ahi tuna once it has been thawed, as this can degrade the texture and flavor.
• If you have leftover poke that has already been mixed with the marinade, it is best to consume it within 24 hours. The soy sauce and sesame oil can start to break down the tuna, affecting its texture.
• Always check for any off smells or changes in texture before consuming stored poke. Fresh poke should smell clean and ocean-like, not fishy or sour.

• Method 1: Quick Sear

  1. Heat a non-stick skillet over medium-high heat.
  2. Add a small amount of sesame oil to the pan.
  3. Quickly sear the ahi tuna for about 30 seconds on each side.
  4. Remove from heat and serve immediately.

• Method 2: Gentle Warm-Up

  1. Preheat your oven to 275°F (135°C).
  2. Place the ahi poke in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Warm in the oven for about 10-15 minutes, or until just heated through.

• Method 3: Steaming

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the ahi poke in the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Remove and serve immediately.

• Method 4: Microwave

  1. Place the ahi poke in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Stir gently and continue to heat if necessary, in 30-second intervals.

• Method 5: Sous Vide

  1. Preheat your sous vide machine to 120°F (49°C).
  2. Place the ahi poke in a vacuum-sealed bag.
  3. Submerge the bag in the water bath for about 15-20 minutes.
  4. Remove from the bag and serve immediately.

• Mixing bowl: A large bowl used to combine the ingredients for the marinade and to mix the diced ahi tuna.

• Chef's knife: A sharp knife essential for dicing the sushi-grade ahi tuna into bite-sized pieces.

• Cutting board: A sturdy surface to safely dice the ahi tuna and chop the green onions.

• Measuring cups: Used to measure out the soy sauce and sesame oil accurately.

• Measuring spoons: Used to measure the chopped green onions, toasted sesame seeds, and red pepper flakes.

• Refrigerator: Used to marinate the ahi tuna mixture for at least 10 minutes before serving.

• Serving dish: A plate or bowl to present the ahi poke, either as an appetizer or over rice as a main dish.

Prep ingredients ahead: Dice the ahi tuna and chop the green onions in advance to save time when assembling the dish.

Use pre-toasted sesame seeds: Purchase toasted sesame seeds to skip the step of toasting them yourself.

Mix marinade in bulk: Prepare a larger batch of the soy sauce and sesame oil mixture to use for future recipes.

Chill serving bowls: Place serving bowls in the refrigerator ahead of time so the poke stays chilled longer.

Quick marination: Marinate the ahi tuna for just 10 minutes to save time while still infusing flavor.