Ahi Poke Recipe
local & fresh w / chopped onions, cucumber & cabbage
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Ingredients
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Poke
To Serve
Method
Poke
- 1
Prep the tuna
Pat the ahi tuna dry with paper towels. Trim any sinew, then cut into uniform 1/2-inch cubes so the fish absorbs dressing evenly.
- 2
Prepare vegetables
Thinly slice the green onions. Finely chop the red/sweet onion into small pieces. Seed the cucumber (slice in half lengthwise and scrape seeds), then dice into small 1/4-inch pieces. Thinly shred the red cabbage. Place all vegetables in a bowl and toss lightly with 1/4 teaspoon salt to draw out a little moisture for 5 minutes; drain any excess liquid.
- 3
Make the dressing
In a medium bowl whisk together soy sauce, toasted sesame oil, rice vinegar, lime juice, honey (if using), freshly ground black pepper, and crushed red pepper or sriracha (if using). Taste and adjust: add up to 1/2 teaspoon more soy for saltiness or another 1/2 teaspoon lime for brightness.
- 4
Combine tuna and dressing
Place the cubed ahi in a chilled bowl. Pour about three-quarters of the dressing over the fish and gently toss with a spoon or rubber spatula until evenly coated. Let marinate 5–10 minutes in the refrigerator — do not over-marinate; the fish should remain tender and slightly raw in center.
- 5
Finish and season
Fold in the drained vegetables (onions, cucumber, cabbage) and sliced green onions into the marinated tuna. Sprinkle toasted sesame seeds, torn nori (if using), and chopped macadamia/peanuts for texture. Taste and adjust seasoning: add remaining dressing a little at a time if you want it saucier, and adjust salt, pepper, or lime to taste.
To Serve
- 6
Divide steamed rice or mixed greens between two bowls (servings listed). Spoon the poke mixture on top of the rice or greens, making sure to include some of the vegetables and dressing with each portion.
- 7
Garnish each bowl with extra sesame seeds, pickled ginger, and lime wedges on the side. Serve immediately so the tuna stays fresh and the vegetables retain their crunch.
- 8
Leftovers: store any unused poke in an airtight container in the refrigerator and consume within 24 hours for best texture and safety. Do not freeze.
