Ahi Tuna Poke Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Using a sharp knife, cut the tuna into 1/2-inch (about 1 cm) cubes. Transfer tuna to a medium bowl and keep chilled.

Make soy-ginger marinade

In a small bowl combine low-sodium soy sauce (3 tbs), mirin (1 tbs), toasted sesame oil (1 tsp), grated ginger (1 tsp), minced garlic (1 tsp), lime juice (1 tbs), red chili flakes (0.25 tsp, optional), and sea salt (0.25 tsp). Whisk to combine.

Marinate tuna

Pour about three-quarters of the marinade over the cubed tuna and gently toss to coat. Reserve the remaining marinade to dress just before serving or to lightly drizzle. Stir in thinly sliced green onions (2 stalks) and toasted sesame seeds (1 tbs). Let marinate in the refrigerator for 10–15 minutes—do not marinate longer than 20 minutes to preserve texture.

Gently combine diced avocado (1 cup), diced cucumber (1/2 cup), finely diced red onion (2 tbsp), chopped cilantro (2 tbsp), lime juice (1 tbs), extra-virgin olive oil (1 tsp), salt (1/4 tsp) and black pepper (1/8 tsp) in a bowl. Toss gently to avoid mashing the avocado. Taste and adjust seasoning. Keep chilled until assembly.

Whisk together Japanese mayonnaise (1/2 cup), sriracha (2 tsp), gochujang (0.5 tsp, optional), sweet chili sauce (1 tsp), lime juice (0.5 tsp) and sesame oil (0.25 tsp) until smooth. Taste and adjust heat or sweetness. Refrigerate until ready to use.

Fry wontons

Heat 1/2 cup vegetable oil in a 10-inch skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Working in batches, lay wonton wrappers flat (you can brush lightly with water and fold into triangles or small cups). Fry each side 30–45 seconds until golden and crisp. Use tongs to flip. Transfer fried wontons to a paper-towel-lined plate and immediately brush or spray lightly with 1/2 tsp sesame oil for flavor. Keep warm and crisp.

To serve, spoon a bed of avocado salsa onto each plate or into small bowls. Top with marinated ahi tuna (drained slightly if excess marinade). Drizzle dynamite sauce over the tuna in a thin zigzag (use reserved marinade sparingly for extra soy-ginger flavor if desired). Arrange crispy wonton chips alongside or tuck a spoonful of poke onto individual wonton crisps for bite-sized servings. Sprinkle extra toasted sesame seeds (1 tsp), microgreens or sliced scallions (2 tbsp) and a few pieces of pickled ginger (optional). Serve with lime wedges.