Ahi Tuna Poke - Authentic Recipe! (VIDEO)
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!
Servings: 4
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
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
Ahi Tuna Poke stores very well - you can keep it in an airtight container in the refrigertor for up to 3 days. You may find that it tastes even better the day after!
Ahi Tuna is meant to be eaten cold, so you don't need to reheat it.
Nutrition
Calories: 236kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 734mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.4mg