Ahi Poke Recipe

Prep the tuna

Pat the sashimi-grade ahi tuna dry with paper towels. Trim any sinew and cut the tuna into 1/2-inch cubes. Keep chilled until ready to toss.

Make poke dressing and toss

Thinly slice the green onions (both white and green parts). In a bowl combine 3 tablespoons shoyu, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon red chili (or 1 tsp chili flakes), 1 tablespoon toasted sesame seeds and 1/4 teaspoon kosher salt. Stir to combine. Add the diced tuna and gently fold to coat. Taste and adjust salt or shoyu if needed. Refrigerate while you prepare other components (no more than 15–20 minutes).

Make the avocado cream

Scoop the avocado flesh into a blender or bowl. Add 3 tablespoons Greek yogurt, 1 tablespoon lime juice, 1 tablespoon water, 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Blend or whisk until very smooth and creamy, adding up to another tablespoon of water if needed to reach a pipeable/drizzle consistency. Taste and adjust lime or salt. Transfer to a squeeze bottle or small bowl for plating.

Make wonton chips

Stack wonton wrappers and cut into halves or triangles (2 cuts makes roughly 4–6 chip-sized pieces per wrapper). Heat 1 cup neutral oil in a heavy skillet over medium-high until it reaches 350°F (about shimmering; if you don't have a thermometer, test with a corner of a wrapper — it should bubble immediately and crisp). Fry chips in batches for 30–45 seconds per side until golden and blistered. Remove with a slotted spoon to paper towels and season immediately with 1/2 teaspoon fine sea salt. Let cool to crisp.

Prepare crispy onions

Measure 1/2 cup store-bought crispy fried onions. If you prefer extra crisp, spread them on a sheet pan and bake at 350°F for 3–5 minutes to refresh. Set aside for topping.

Whisk sesame sauce

In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon soy sauce, 1/2 teaspoon toasted sesame oil, 1 teaspoon honey and 1 teaspoon water. Whisk until smooth and slightly loose. Taste and adjust sweetness or salt. Transfer to a squeeze bottle for controlled drizzling.

Plate components: On a serving platter or individual plates, smear or pool several spoonfuls of avocado cream where you want the poke to sit. Using a ring mold (optional) or by hand, place 1/3 to 1/2 cup of dressed ahi poke in the center of the avocado cream.

Garnish: Sprinkle toasted sesame seeds (from poke), the refreshed crispy fried onions over the top, and a light dusting of furikake if using. Drizzle the sesame mayo sauce lightly over the tuna and around the plate. Scatter microgreens or cilantro for freshness.

Serve with wonton chips on the side for scooping. Offer lime wedges for squeezing. Serve immediately so chips and onions remain crisp.