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Ahi Tuna Poke Tacos Recipe

Name: Pearl Taverns AHI TUNA POKE TACOS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb sushi-grade ahi tuna; 3 tbsp soy sauce (low-sodium preferred); 1 tsp sesame oil; 3 tbsp green onions (thinly sliced, whites and greens separated); 1 tbsp toasted sesame seeds; 1 tbsp fresh lime juice; 1 tsp finely grated ginger; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 tbsp fresh orange juice; 1 tbsp fresh lime juice; 1 tsp rice vinegar; 0.5 tsp wasabi paste; 1 tsp honey; 2 tbsp neutral oil (grapeseed or vegetable); 0.5 tsp sesame oil; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 8 each small corn or flour tortillas (6-inch); 1 each avocado (ripe, sliced or diced); 1 cup shredded purple cabbage; 0.5 cup julienned carrot; 0.25 cup fresh cilantro leaves; 4 each thinly sliced radish (optional); 0.5 cup crispy fried wonton or tortilla strips; 2 each lime wedges; 0.5 tbsp toasted sesame seeds (for garnish); 0.25 tsp flaky sea salt

Inspired by Pearl Tavern

Time30m

Serves4

Fresh Avocado, Citrus Wasabi Vinaigrette, Crunchy Tortilla

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Ingredients

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Poke (ahi tuna)

1 lb sushi-grade ahi tuna

3 tbsp soy sauce (low-sodium preferred)

1 tsp Toasted sesame oil

3 tbsp green onions (thinly sliced, whites and greens separated)

1 tbsp toasted sesame seeds

1 tbsp Fresh lime juice

1 tsp finely grated ginger

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Citrus Wasabi Vinaigrette

2 tbsp fresh orange juice

1 tbsp Fresh lime juice

1 tsp Rice vinegar

1/2 tsp Real wasabi (it makes a difference)

1 tsp Honey

2 tbsp neutral oil (grapeseed or vegetable)

1/2 tsp Toasted sesame oil

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Assemble & toppings

8 each small corn or flour tortillas (6-inch)

1 each avocado (ripe, sliced or diced)

1 cup shredded purple cabbage

1/2 cup julienned carrot

1/4 cup Fresh cilantro leaves

4 each thinly sliced radish (optional)

1/2 cup crispy fried wonton or tortilla strips

2 each Lime wedges

1/2 tbsp toasted sesame seeds (for garnish)

1/4 tsp flaky sea salt

Method

Poke (ahi tuna)

prep tuna

Pat the ahi tuna dry with paper towels. Using a sharp knife, cut the tuna into 1/2-inch cubes. Place the cubes in a medium bowl.

mix marinade

Add the soy sauce, sesame oil, lime juice, grated ginger, white parts of the green onions (reserve greens for garnish), toasted sesame seeds, kosher salt, and black pepper to the bowl with the tuna. Gently toss to combine so all pieces are coated.

marinate briefly

Cover and refrigerate for 10–15 minutes while you prepare the vinaigrette and other components. Do not marinate longer than 30 minutes to preserve texture and freshness of the tuna.

Citrus Wasabi Vinaigrette

In a small bowl or jar combine the orange juice, lime juice, rice vinegar, wasabi paste, honey, salt, and black pepper. Whisk until the wasabi and honey are dissolved.

Slowly whisk in the neutral oil until emulsified, then whisk in the sesame oil. Taste and adjust seasoning — add a touch more honey for sweetness, lime for acidity, or wasabi for heat. Set aside.

Assemble & toppings

Warm the tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean towel to stay warm.

Dress the tuna: remove the marinated tuna from the refrigerator and drizzle about half of the citrus wasabi vinaigrette over it. Gently fold to coat. Reserve remaining vinaigrette for finishing the tacos.

Build the tacos: place a small handful (about 2 tablespoons) of shredded cabbage and a tablespoon of julienned carrot on each warmed tortilla. Top with a generous 2–3 tablespoons of dressed ahi tuna.

Add avocado and garnishes: top each taco with sliced or diced avocado (about 2 tablespoons), a few cilantro leaves, a couple thin radish slices if using, and a sprinkle of toasted sesame seeds and flaky sea salt.

Add crunch and finish: scatter a small amount of crispy wonton/tortilla strips over each taco for crunch. Drizzle remaining citrus-wasabi vinaigrette over the tacos to taste and squeeze a lime wedge over each before serving.

Serve immediately: poke tacos are best eaten right away while tuna is chilled and tortillas are warm and crisp. Provide extra vinaigrette and lime wedges at the table.