When we were in Hawaii, we had ahi poke quite a bit. There are literally dozens of recipes that you can follow. All of them come back to one thing: fresh, chopped, raw ahi tuna.
I’ve just started making ahi poke at home, and my husband and I love it! In fact, we just saw a recipe in Sunset magazine for Poke Nachos… which we’ll have to try soon.
Ahi Poke is delicious, but you have to take certain precautions.
- Buy fresh ahi tuna and use it that same day! Fish doesn’t last very long in the fridge – just a couple of days. If I’m going to eat something raw, I make sure to eat it the same day I buy it! Also, try to make sure that it’s “sashimi-grade” ahi tuna that you buy.
- Eat it pretty quickly after making it. Ahi poke is not a meal that you want to make and marinate over a period of hours of days. Give it 15 minutes at the most to let the flavors set in.
We love this recipe and I usually make it with brown rice and then buy seaweed salad at the grocery store to go with it. I could make my own seaweed salad, but that seems like too much work! 🙂
Also, this recipe is super quick to make – it takes much longer to make the rice than making the dish! I’d recommend making your rice earlier in the week or earlier that day. 15-30 minutes before you want to eat, start making the ahi poke.
Ahi Poke Recipe
- 1/4 of a sweet onion, diced
- 12 oz fresh, lean tuna, cut into 1/2 inch cubes
- 1 scallion, sliced
- 1 teaspoon sesame seeds
- 4 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon honey
- Crushed red pepper, to taste
- Kosher salt, just a pinch
Add tuna, onion, scallion, sesame seeds, soy sauce, sesame oil and honey to bowl. Mix it together gently. Season with a small pinch of salt and crushed red pepper. Take a quick taste and adjust with more of the sauce/seasoning ingredients as needed.
Eat immediately or let sit up to 15 minutes at room temperature.
Serve on top of rice and enjoy!