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Ahi Tuna Poke Recipe

Name: JOEY La Jollas Ahi Tuna Poke Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 1 lb sushi-grade ahi tuna (1/2-inch cubes); 3 tbsp low-sodium soy sauce; 1 tsp toasted sesame oil; 1 tsp rice vinegar; 1 tsp honey or agave; 0.5 tsp Sriracha (optional, adjust to taste); 1 tsp finely grated fresh ginger; 1 clove minced garlic; 2 stalks green onions (thinly sliced; white + light green); 1 tbsp sesame seeds (toasted); 0.25 tsp Hawaiian sea salt or flaky salt; 0.125 tsp black pepper (freshly ground); 1 cup ripe avocado (diced); 0.5 cup cucumber (seeded, small dice); 0.25 cup shredded carrot; 2 tbsp macadamia nuts or toasted walnuts (roughly chopped, optional); 1 tsp furikake (optional); 3 cups steamed short-grain rice or mixed greens; 4 sheets nori strips or toasted seaweed; 2 wedges lime wedges

Inspired by JOEY La Jolla

Time25m

Serves4

Make Ahi Tuna Poke Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Poke

1 lb sushi-grade ahi tuna (1/2-inch cubes)

3 tbsp low-sodium soy sauce

1 tsp toasted sesame oil

1 tsp Rice vinegar

1 tsp honey or agave

1/2 tsp Sriracha (optional, adjust to taste)

1 tsp finely grated fresh ginger

1 clove minced garlic

2 stalks green onions (thinly sliced; white + light green)

1 tbsp sesame seeds (toasted)

1/4 tsp Hawaiian sea salt or flaky salt

1/8 tsp black pepper (freshly ground)

Mix-ins & Garnishes

1 cup ripe avocado (diced)

1/2 cup cucumber (seeded, small dice)

1/4 cup shredded carrot

2 tbsp macadamia nuts or toasted walnuts (roughly chopped, optional)

1 tsp furikake (optional)

To Serve

3 cups steamed short-grain rice or mixed greens

4 sheets nori strips or toasted seaweed

2 wedges Lime wedges

Method

Poke

Prepare the tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut into uniform 1/2-inch cubes. Place the cubes in a medium chilled bowl.

Make the dressing

In a small bowl whisk together the low-sodium soy sauce, toasted sesame oil, rice vinegar, honey (or agave), Sriracha (if using), grated fresh ginger and minced garlic until combined.

Combine tuna and dressing

Pour about three-quarters of the dressing over the cubed tuna and gently toss with a rubber spatula or spoon until all pieces are coated. Reserve the remaining dressing to dress the rice or taste before serving. Cover and refrigerate the tuna for 10–15 minutes to let flavors marry (do not marinate more than 30 minutes to preserve texture).

Finish poke mix

After chilling, add the thinly sliced green onions (reserve some for garnish), toasted sesame seeds, flaky salt and freshly ground black pepper to the marinated tuna and gently fold to combine.

Mix-ins & Garnishes

Toss the diced avocado lightly with a squeeze of lime (from the lime wedges) to prevent browning. Gently fold the avocado, diced cucumber and shredded carrot into the poke just before serving to keep avocado from breaking up. If using nuts, sprinkle them in for texture. Adjust salt and heat by tasting and adding small amounts of reserved dressing or Sriracha.

If using furikake, sprinkle a small pinch over the assembled poke for extra umami.

To Serve

Divide steamed short-grain rice or mixed greens between 4 bowls (about 3/4 cup rice per serving). Spoon the poke mixture over the rice or greens, leaving some of the sauce behind if desired.

Garnish with reserved sliced green onions, extra sesame seeds, nori strips, and lime wedges on the side. Serve immediately so avocado remains fresh and tuna retains its texture.