This post may contain affiliate links. Please read our disclosure policy.
Ahi Tuna Poke is a staple in Hawaiian cuisine and this authentic recipe takes me right back to Hawaii! The fish is so fresh and flavorful, making this the perfect dish to enjoy at home or at the beach! You can also eat the delicious Ahi Tuna Poke on top of freshly steamed white rice, a salad, or even nachos – the possibilities are endless!
Watch the Ahi Tuna Poke Recipe Video Below!
Table of Contents
How to Eat Ahi Tuna Poke
My many trips to Hawaii have instilled a deep love of Ahi Tuna Poke (especially from Foodland, our favorite place to get all types of fresh poke!) While this recipe is for Ahi Tuna Poke Tacos, you can actually eat the poke with or on top of many different dishes. Here are some ideas:
- Put it on top of rice with edameme, seaweed salad, and avocado to make an Ahi Tuna Poke bowl
- Place it on top of leafy greens, avocado, carrots, edamame (or any of your favorite vegetables) and eat it as a salad
- Eat with your favorite chips – tortilla chips, wonton chips, or taro chips all work great! You can even put it on top of the chips and make Ahi Tuna Nachos! If you want a recipe on how to make crispy wonton chips, head over to my Crab Rangoon + Crispy Wonton Chips Recipe!
I like mine on top of rice and with a side of Hawaiian Mac Salad and some light Japanese Cucumber Salad. I love the food in Hawaii so much and my recipes for Chicken Katsu, Coconut Shrimp, and Mochiko Fried Chicken are all inspired by my many trips to the big island!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- sushi grade ahi tuna – the most important part of this dish is the ahi tuna – so I strongly urge you to use the best quality tuna you can find. The easiest way to do this is by buying “sushi grade” tuna – however, these regulations are loose and inconsistent in the US, so my recommendation is to go to a fishmonger and ask them for their highest quality tuna. If you explain you are making poke, they will be able to help you!
- soy sauce – this is the main seasoning for poke; you can also use shoyu (which is what is used in Hawaii), tamari or coconut aminos.
- Korean chili flakes – if you are sensitive to spice, I would leave this out.
- neutral oil – I used avocado oil but you can also use canola, grapeseed, or vegetable oil. Avoid olive oil, as the flavor will not go with Poke!
- sesame oil – this gives the fish a slight nuttiness that is perfect with the onions and scallions
Optional Garnishes to make a Poke Bowl:
- Avocado cubes, sriracha mayo, sesame seeds, scallions – pick and choose which ones you prefer!
Recipe Instructions
1. Cut the Ahi Tuna
Start by cutting the fresh ahi tuna pieces against the grain so that the muscle fibers break apart easily (see the left photo, below). This will create a more tender bite when enjoying the poke. Once sliced, cut the ahi tuna into 1 inch cubes as shown below.
2. Add the Poke Ingredients to the Ahi Tuna
Next you’ll want to add the cubed Ahi tuna to a mixing bowl along with the thinly sliced onions, chopped scallions, minced ginger, minced garlic, soy sauce, salt, Korean chili flakes, neutral oil, and sesame oil. Mix together gently with your hands (being careful to not to crush the tuna) until combined.
3. Mix and Let the Poke Marinate
Cover with plastic wrap and let the Ahi Tuna marinate in the refridgerator for least 10 minutes – you can marinate it for up to overnight for maximum flavor!
PRO TIPS
Expert Tips
- Use the best quality tuna you can find. The easiest way to do this is by buying “sushi grade” tuna – however, these regulations are loose and inconsistent in the US, so my recommendation is to go to a fishmonger and ask them for their highest quality tuna. If you explain you are making poke, they will be able to help you!
- Cut the tuna into even 1″ chunks for the best mouthfeel. Especially if you are using Ahi Tuna Poke on top of salads, rice bowls, or nachos, the tuna should be diced into small chunks that won’t be overwhelming.
Storage, Reheating, and Make Ahead Tips
Ahi Tuna Poke stores very well – you can keep it in an airtight container in the refrigerator for up to 3 days. You may find that it tastes even better the day after!
Ahi Tuna Poke is meant to be eaten cold, so there is no need to reheat it.
If you tried this Ahi Tuna Poke or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!e or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Ahi Tuna Poke – Authentic Recipe! (VIDEO)
Ingredients
- 1 lb sushi grade ahi tuna
- ½ yellow onion, thinly sliced
- 2 scallions, chopped
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tsp kosher salt, to taste
- 1 tsp Korean chili flakes
- 1 tbsp neutral oil, I used avocado oil
- 2 tsp sesame oil
Instructions
- Slice the tuna against the grain into strips. Cut the strips into 1” cubes then add to a mixing bowl.
- Add the sliced onion, scallions, garlic, ginger, soy sauce, salt, chili flakes, neutral oil, and sesame oil to the bowl with the tuna. Mix and let marinate for at least 10 minutes or up to overnight.
- Serve over rice, with taro chips, wonton chips or by itself! Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
