Guaca-poke Recipe

Prepare the tuna

Trim any sinew from the sashimi-grade ahi and cut into 1/2-inch cubes. Place the cubed tuna in a chilled bowl.

Make the poke dressing

Whisk together soy sauce, toasted sesame oil, and rice vinegar in a small bowl until combined. Add sesame seeds, green onions, red onion, jalapeño, lime juice, and sea salt; stir to combine.

Toss the cubed tuna gently with the dressing, mixing until the tuna is evenly coated. Cover and refrigerate for 10–15 minutes to let flavors marry. Taste and adjust salt or lime if needed. Keep chilled until assembly.

Prep avocado

Halve and pit the avocados. Scoop the flesh into a medium bowl and mash with a fork to your preferred texture (smooth or slightly chunky).

Season guacamole

Add lime juice, chopped cilantro, diced red onion, minced jalapeño, minced garlic, sea salt, and black pepper. Stir to combine and taste; adjust salt or lime as needed. Cover with plastic wrap directly on the surface to prevent browning and refrigerate until ready to serve.

Spoon the guacamole onto a serving platter or individual bowls, creating a shallow well in the center or a flat bed depending on presentation. Arrange tortilla chips around the perimeter or provide chips on the side for scooping.

Spoon the chilled ahi poke on top of or beside the guacamole (if building open-faced, mound poke in the guacamole well). Drizzle optional sriracha mayo over the poke for heat and visual contrast.

Garnish with microgreens or extra cilantro, additional toasted sesame seeds if desired, and lime wedges. Serve immediately so chips remain crisp.