Ahi Poke Recipe

Ahi tuna: Fresh, sushi-grade tuna is essential for this dish. It should be diced into small, bite-sized pieces.

Soy sauce: Adds a salty and umami flavor to the poke, balancing the richness of the tuna.

Sesame oil: Provides a nutty aroma and depth of flavor, enhancing the overall taste of the dish.

Green onions: Sliced thinly, they add a fresh, mild onion flavor and a bit of crunch.

Sesame seeds: These tiny seeds add a subtle crunch and a toasty flavor.

Red pepper flakes: Adds a touch of heat to the dish, balancing the other flavors.

When preparing ahi tuna, make sure to use a sharp knife to achieve clean, precise cuts. This helps maintain the integrity of the fish and ensures even marination. Additionally, always use the freshest tuna available to enhance the flavor and texture of your poke.

• ahi tuna - Substitute with salmon: Salmon has a similar texture and flavor profile, making it a great alternative for poke.

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

• sesame oil - Substitute with olive oil: Olive oil can provide a rich flavor, though it lacks the nuttiness of sesame oil.

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

• sesame seeds - Substitute with chia seeds: Chia seeds provide a similar crunch and nutritional benefits.

• red pepper flakes - Substitute with sriracha: Sriracha can add a similar level of heat and a bit of extra flavor complexity.

• For short-term storage, place the ahi tuna poke in an airtight container. Refrigerate it for up to 24 hours to maintain its freshness and flavor.
• If you plan to enjoy the poke later, ensure the soy sauce and sesame oil are well-mixed with the diced tuna to keep it moist and flavorful.
• When refrigerating, place a piece of plastic wrap directly on the surface of the poke before sealing the container. This minimizes exposure to air and helps prevent oxidation.
• Avoid freezing the ahi tuna poke if possible, as freezing can alter the texture of the raw fish. However, if you must freeze it, follow these steps:
  • Portion the poke into individual servings.
  • Wrap each serving tightly in plastic wrap, ensuring there are no air pockets.
  • Place the wrapped servings in a freezer-safe bag or container.
  • Label the container with the date and contents.
• When ready to enjoy, thaw the frozen poke in the refrigerator overnight. Do not thaw at room temperature to avoid compromising the quality and safety of the raw fish.
• Once thawed, give the poke a gentle stir to redistribute the soy sauce and sesame oil. Add a fresh sprinkle of green onions and sesame seeds to revive its vibrant flavors before serving.

• Cold Method:

  • If you prefer to keep the ahi poke cold, simply take it out of the refrigerator and let it sit at room temperature for about 10-15 minutes. This will take the chill off without compromising the texture of the tuna.

• Warm Method:

  • While traditionally ahi poke is served cold, if you want to warm it up slightly, you can do so gently. Place the poke in a heatproof bowl and set it over a pot of simmering water for a few minutes. Stir occasionally to ensure even warming. Be careful not to overheat, as this can cook the tuna and change its texture.

• Microwave Method:

  • If you're in a rush, you can use the microwave. Place the ahi poke in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat on low power for 10-15 seconds. Check the temperature and repeat if necessary, but be cautious not to overheat.

• Stovetop Method:

  • For a more controlled warming, you can use a stovetop. Place the ahi poke in a non-stick pan over low heat. Stir gently and continuously for about 1-2 minutes until it reaches your desired temperature. This method helps maintain the integrity of the tuna.

• Sous Vide Method:

  • If you have a sous vide machine, set it to a low temperature (around 100°F or 38°C). Place the ahi poke in a vacuum-sealed bag and submerge it in the water bath for about 10-15 minutes. This method ensures even warming without cooking the tuna.

• Mixing bowl: A large bowl used to combine the diced ahi tuna, soy sauce, and sesame oil.

• Knife: A sharp knife is essential for dicing the ahi tuna into small, even pieces.

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

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

• Measuring spoons: Used to measure the sesame seeds and red pepper flakes precisely.

• Spoon: A spoon is needed to mix all the ingredients together thoroughly.

• Refrigerator: Used to chill the poke if you choose to refrigerate it for up to 2 hours before serving.

Pre-dice the tuna: Purchase pre-diced ahi tuna from a reputable fish market to save time on preparation.

Use pre-sliced green onions: Opt for pre-sliced green onions available in grocery stores to cut down on chopping time.

Mix in a large bowl: Use a large mixing bowl to combine all ingredients quickly and efficiently.

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

Measure ingredients beforehand: Measure out the soy sauce, sesame oil, and other ingredients before starting to streamline the process.