Ahi Poke Recipe

Ahi tuna: Fresh, sushi-grade tuna is essential for this dish, providing a clean, delicate flavor and a firm texture.

Soy sauce: Adds a salty, umami depth to the poke, balancing the flavors.

Sesame oil: Imparts a rich, nutty aroma and taste, enhancing the overall profile of the dish.

Green onions: Offers a mild, fresh onion flavor that complements the tuna.

Sesame seeds: Adds a subtle crunch and a hint of nuttiness.

Sea salt: Enhances the natural flavors of the ingredients, bringing everything together.

When preparing ahi tuna for this recipe, ensure that you use sushi-grade fish to guarantee the highest quality and safety. Dice the tuna into uniform pieces to ensure even marination. For an enhanced flavor profile, lightly toast the sesame seeds before adding them to the mix. This will bring out their nutty aroma and add a subtle crunch to the dish.

• fresh ahi tuna - Substitute with salmon: Salmon has a similar texture and richness, making it a good alternative for poke.

• fresh ahi tuna - Substitute with tofu: For a vegetarian option, firm tofu can mimic the texture of fish when marinated properly.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• sesame oil - Substitute with olive oil: Olive oil can be used for its rich flavor, though it lacks the nutty taste of sesame oil.

• sesame oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a versatile substitute.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a direct replacement.

• green onions - Substitute with shallots: Finely chopped shallots provide a slightly sweeter and more delicate onion flavor.

• sesame seeds - Substitute with chia seeds: Chia seeds add a similar crunch and nutritional benefits, though they lack the nutty flavor.

• sesame seeds - Substitute with flax seeds: Flax seeds offer a similar texture and are rich in omega-3 fatty acids.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and salinity, making it a suitable replacement.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt provides a similar mineral content and flavor profile.

• To store your ahi poke, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the coldest part of your refrigerator. Ideally, it should be kept at a temperature below 40°F (4°C) to ensure the fresh ahi tuna remains safe to eat.
• Consume the ahi poke within 24 hours for the best taste and texture. While it can be stored for up to 2 days, the quality may start to decline after the first day.
• If you need to freeze the ahi poke, it's best to do so before mixing it with the other ingredients. Dice the ahi tuna and place it in a freezer-safe bag or container.
• Remove as much air as possible from the bag or container to prevent freezer burn. Label it with the date so you can keep track of its freshness.
• When you're ready to enjoy your ahi poke, thaw the ahi tuna in the refrigerator overnight. Once thawed, proceed with the recipe by mixing it with soy sauce, sesame oil, green onions, sesame seeds, and sea salt.
• Avoid refreezing the ahi tuna once it has been thawed, as this can significantly affect its texture and flavor.

• If you must reheat, do so gently to avoid overcooking the delicate ahi tuna. Place the poke in a microwave-safe dish and cover it with a damp paper towel. Microwave on low power for 10-15 seconds, just enough to take the chill off.
• Alternatively, you can use a double boiler. Place the poke in a heatproof bowl and set it over a pot of simmering water. Stir gently until it reaches the desired temperature.
• For a more creative approach, transform your leftover ahi poke into a warm dish. Sauté the poke in a pan with a bit of sesame oil over medium heat for 1-2 minutes. This method will slightly cook the tuna, giving it a different texture and flavor profile.
• If you prefer not to reheat, consider repurposing the poke into a different dish. Mix it with freshly cooked rice and vegetables to create a warm poke bowl. The heat from the rice will gently warm the tuna without overcooking it.

• Mixing bowl: A large bowl to combine and mix all the ingredients together.

• Sharp knife: Essential for dicing the fresh ahi tuna into small, even 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: Necessary for measuring the sesame seeds and sea salt.

• Spatula or spoon: To gently mix the ingredients together without mashing the tuna.

• Refrigerator: To store the poke if you choose to refrigerate it before serving.

Pre-dice the tuna: Purchase pre-diced ahi tuna from a trusted fishmonger to save prep time.

Use pre-chopped green onions: Buy pre-chopped green onions from the store to cut down on chopping time.

Measure ingredients ahead: Pre-measure the soy sauce, sesame oil, sesame seeds, and sea salt to streamline the mixing process.

Mix in a large bowl: Use a large mixing bowl to ensure all ingredients are combined quickly and evenly.

Refrigerate in advance: Prepare the poke ahead of time and refrigerate, so it's ready to serve when needed.