Serrano Ahi Poke* Recipe
yellowfin ahi tuna, sriracha aioli, sweet tortilla chips
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Ingredients
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Poke
Sriracha Aioli
Sweet Tortilla Chips & Garnish
Method
Poke
- 1
Prepare tuna
Pat the yellowfin tuna dry with paper towels. Trim any sinew and cut the tuna into 1/2-inch dice. Place diced tuna in a chilled bowl and keep refrigerated while preparing the dressing.
- 2
Make dressing and combine
In a small bowl combine soy sauce, sesame oil, rice vinegar, toasted sesame seeds, minced Serrano, thinly sliced green onions, lime juice, sea salt, and black pepper. Stir until well combined. Taste and adjust: add more lime for brightness or a pinch more salt if needed.
- 3
Dress the tuna
Pour the dressing over the diced tuna and gently fold with a rubber spatula until evenly coated. Cover and refrigerate for 5–10 minutes to let flavors meld (do not marinate long: 10–15 minutes max to preserve texture).
Sriracha Aioli
- 4
In a small bowl whisk together mayonnaise, sriracha, lime juice, honey, and minced garlic until smooth. Season with 1/4 teaspoon sea salt and taste. If the aioli is too thick for drizzling, whisk in up to 1 teaspoon water, 1/4 teaspoon at a time, until it reaches a thick but pourable consistency. Chill until ready to serve.
Sweet Tortilla Chips & Assembly
- 5
Make sweet tortilla chips
Heat neutral oil in a medium skillet or a small heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, heat until a small scrap of tortilla sizzles immediately but doesn't burn. Meanwhile, cut each corn tortilla into 6 wedges (like a pizza). Fry tortilla wedges in batches, flipping once, until crisp and lightly golden, about 30–60 seconds per side. Use a slotted spoon to transfer chips to a paper-towel-lined tray. Immediately while hot, sprinkle with the sugar-cinnamon mix (combine sugar and cinnamon in a small bowl) and a light pinch of finishing salt so it sticks to the warm chips. Let cool and crisp fully.
- 6
Plate and garnish
Arrange a small bed of thinly sliced cucumber or a few avocado slices (if using) on each serving plate or on a shared platter. Spoon the dressed ahi poke into a shallow mound in the center or in small portions over the cucumber/avocado. Drizzle or dot the sriracha aioli around and over the poke to taste. Fan the sweet tortilla chips around the poke for dipping. Finish with a scattering of microgreens or cilantro leaves and an extra small sprinkle of toasted sesame seeds if desired.
- 7
Serve
Serve immediately so chips remain crisp and tuna is chilled but not frozen. Provide small spoons or forks for guests to scoop poke onto chips.