Ahi Tuna Poke Recipe

Prepare tuna

Keep the sushi-grade ahi tuna very cold. Trim any sinew, then cut into 1/2-inch cubes. Place the cubed tuna in a bowl and set aside in the refrigerator while you make the dressing.

Make dressing

Whisk together soy sauce, sesame oil, rice vinegar, lime juice, honey and grated ginger in a small bowl until combined.

Combine tuna and aromatics

Add the sliced scallions, minced red chili, toasted sesame seeds, sea salt and black pepper to the tuna. Pour the dressing over the tuna and gently toss to coat. Cover and refrigerate for 10–15 minutes to let flavors meld (do not marinate longer than 30 minutes to preserve texture).

Prepare avocado

Dice the avocado into 1/2-inch pieces. Toss gently with lime zest and the fine sea salt to season and prevent browning. Keep chilled.

Prepare passion fruit and coconut cream

Scoop passion fruit pulp and seeds into a small bowl. Whisk the chilled coconut cream until smooth and slightly loosened (if too thick, whisk in 1/2 tsp lime juice). Reserve 1 tbsp of passion fruit pulp for garnish and gently fold the remaining pulp into the coconut cream to make a bright, slightly tart coconut-passion emulsion.

Toast macadamia nuts and coconut

In a dry skillet over medium heat, toast the macadamia nuts, stirring, until fragrant and lightly golden, 3–4 minutes. Transfer to a cutting board and coarsely chop. In the same skillet briefly toast the shredded coconut until golden, about 1 minute. Cool.

Make or crisp wonton chips (if homemade)

If making wonton chips, brush wonton wrappers lightly with oil, cut into triangles, and bake at 375°F (190°C) on a parchment-lined sheet for 6–8 minutes until golden and crisp. Alternatively heat 1/2 inch neutral oil in a skillet and fry triangles quickly until puffed and golden; drain on paper towel and sprinkle with salt.

Assemble garnishes

Reserve some chopped macadamia and toasted coconut for finishing. Mix remaining macadamia with a pinch of salt for a crunchy sprinkle.

Spoon a dollop (about 1 tsp) of the coconut-passion emulsion onto each serving plate where the poke will sit to add creaminess and tang.

Place a ring mold (optional) on the plate and layer half the diced avocado into the bottom. Gently spoon the marinated ahi tuna on top of the avocado, pressing lightly to hold shape. Remove ring mold if used.

Drizzle a little of the reserved passion fruit pulp over the tuna for bright acidity and a pretty finish. Scatter toasted macadamia pieces and shredded toasted coconut over the top.

Add microgreens or cilantro, and sprinkle furikake or extra sesame for umami and color. Arrange 3–4 crispy wonton chips around each portion for scooping. Finish with a light drizzle of extra olive or chili oil and a lime wedge on the side.

Serve immediately so the wonton chips stay crisp. Provide extra soy or chili oil on the side if desired.