Hawaiian Style Ahi Poke Recipe
Cubed Ahi Tossed in Onions, Shallots, Sweet Potato Chips
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Ingredients
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Poke
Finish & Garnish
Method
Poke
- 1
Prepare tuna
Pat the sushi-grade ahi tuna dry with paper towels. Trim any silver skin or connective tissue and cut into 1/2-inch cubes. Place the cubed tuna in a medium chilled bowl and keep refrigerated while you prepare the other components.
- 2
Mince aromatics
Finely dice enough red onion to measure 1/4 cup and finely mince enough shallot to measure 1/4 cup. Thinly slice the green onions on a sharp bias to yield about 2 tablespoons.
- 3
Make dressing
In a small bowl, whisk together 3 tablespoons soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar, 1 teaspoon fresh lime juice, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes (if using). Taste and adjust — the dressing should be salty-acidic with a hint of sesame.
- 4
Toss poke
Pour the dressing over the chilled cubed tuna. Add the diced red onion, minced shallot, and sliced green onion to the bowl. Gently fold the mixture with a spatula or spoon until well coated, taking care not to mash the cubes. Sprinkle 1 tablespoon toasted sesame seeds over the poke and fold once more. Refrigerate the tossed poke for 5–10 minutes to let flavors marry, but do not marinate longer than 30 minutes to preserve texture.
Finish & Serve
- 5
If using homemade sweet potato chips, make them ahead and allow them to cool. For store-bought chips, have them in a bowl or on a shallow platter.
- 6
Taste the poke and adjust seasoning if necessary (a few drops of soy or a pinch of salt for more saltiness, or more lime for brightness). If desired, lightly drizzle 1/2 teaspoon extra sesame oil over the poke for aroma.
- 7
To serve, mound the ahi poke onto a shallow serving plate or individual plates and scatter microgreens or chopped cilantro over the top for color and freshness. Arrange sweet potato chips around or alongside the poke so diners can scoop the poke with chips.
- 8
Serve immediately for best texture. Leftover poke can be stored covered in the refrigerator for up to 24 hours, but sweet potato chips will soften if stored together — keep chips separate until serving.
