Ahi Poke Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Cut into uniform 1/2-inch cubes and place in a chilled bowl.

Make the poke dressing

In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon mirin, 1 teaspoon toasted sesame seeds, 1 tablespoon thinly sliced green onion whites, 1 finely minced shallot, 1 tablespoon fresh lime juice, 1 teaspoon sea salt, 1 teaspoon black pepper, and the optional 1 teaspoon chili (gochujang or sriracha or a pinch of gochugaru). Whisk until combined and taste — adjust salt, acidity, or heat as desired.

Toss tuna with dressing

Pour about three-quarters of the dressing over the cubed tuna and gently fold with a rubber spatula to coat every piece. Reserve the remaining dressing to dress the slaw lightly and for finishing. Cover the bowl and chill in the refrigerator for 10–15 minutes to marinate (do not marinate longer than 30 minutes for best texture). Before plating, fold in the sliced green onion greens.

Combine 1 cup julienned daikon, 1 cup thinly sliced watermelon or red radish, and 1/2 cup julienned carrot in a medium bowl.

In a small bowl whisk 2 teaspoons rice vinegar, 1 teaspoon neutral oil, 1 teaspoon honey, and 1/4 teaspoon salt until the honey dissolves. Add a tablespoon of the reserved poke dressing if you like more savory depth.

Toss the vegetables with the dressing until evenly coated. Taste and adjust seasoning. Sprinkle 1/2 teaspoon black sesame seeds and 1 tablespoon chopped cilantro (if using). Chill in refrigerator while you prepare the chips and tuna so flavors meld, about 10 minutes.

Preheat oven to 375°F (190°C) if baking. Alternatively, heat a skillet for shallow frying over medium heat with 1/4 inch oil.

If baking: Brush both sides of each wonton wrapper lightly with vegetable oil (about 2 tablespoons total for 12 wrappers) and place in a single layer on a parchment-lined baking sheet. Bake 6–8 minutes, flipping halfway, until golden and crisp. If shallow frying: fry 2–3 wrappers at a time, 20–30 seconds per side until crisp and blistered, then drain on paper towels.

While still warm, brush chips with 1/2 teaspoon toasted sesame oil (optional) and sprinkle with 1/2 teaspoon sea or flaky finishing salt and 1/2 teaspoon lime zest, if using. Let cool on a rack to maintain crispness.

Place house-made chips on a serving platter or individual plates (3–4 chips per serving). Spoon a generous tablespoon of chilled radish slaw onto each chip as a bed.

Top the slaw with 2–3 tablespoons of the marinated ahi poke per chip, arranging the tuna so cubes sit neatly on the slaw. Drizzle a little of the reserved dressing over the tuna for shine and extra flavor.

Garnish each chip with thin radish slices, a few microgreens or a small cilantro sprig, and a pinch of extra sesame seeds. Serve immediately with lime wedges on the side.