Ahi Poke Recipe

Ahi tuna: Sushi-grade, diced ahi tuna is the star of this dish, providing a fresh and delicate flavor.

Soy sauce: Adds a savory umami taste that enhances the natural flavors of the tuna.

Sesame oil: Provides a rich, nutty aroma and taste that pairs perfectly with the ahi tuna.

Green onions: Adds a fresh, mild onion flavor and a pop of color to the dish.

Toasted sesame seeds: Contributes a crunchy texture and a subtle, nutty flavor.

Red pepper flakes: Adds a touch of heat to balance the flavors.

Sea salt: Enhances all the flavors in the dish, bringing out the best in each ingredient.

When preparing ahi tuna for this recipe, ensure that you use sushi-grade fish to guarantee the highest quality and safety for raw consumption. To enhance the flavor and texture, consider briefly freezing the tuna before dicing it. This makes it easier to cut into uniform pieces and helps maintain its firmness. Additionally, when combining the soy sauce and sesame oil with the other ingredients, whisk them together thoroughly to create a well-emulsified sauce that will evenly coat the tuna.

• sushi-grade, diced ahi tuna - Substitute with sushi-grade salmon: Both are rich in omega-3 fatty acids and have a similar texture and flavor profile.

• soy sauce - Substitute with tamari: Tamari is gluten-free and has a similar umami flavor, making it a good alternative for those with gluten sensitivities.

• sesame oil - Substitute with olive oil: Olive oil provides a different but still rich flavor, though it lacks the nutty taste of sesame oil.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used in the same quantity.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor, though they are slightly different in taste.

• red pepper flakes - Substitute with sriracha: Sriracha offers a similar heat level and can add a bit of extra moisture to the dish.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and salinity, making it a good alternative.

• Cold Method: The best way to enjoy leftover ahi tuna poke is to eat it cold. Simply take it out of the refrigerator and let it sit at room temperature for about 10-15 minutes. This allows the flavors to come back to life without compromising the texture of the sushi-grade fish.

• Microwave Method: If you prefer it warm, place the ahi poke in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can cook the tuna and alter its texture.

• Stovetop Method: For a slightly different take, you can lightly sear the ahi tuna. Heat a non-stick skillet over medium heat and add a small amount of sesame oil. Quickly sear the tuna for about 30 seconds on each side. This will give it a different flavor profile while still keeping it tender.

• Oven Method: Preheat your oven to 275°F (135°C). Place the ahi poke in an oven-safe dish and cover it with aluminum foil. Heat for about 10 minutes, checking to ensure it doesn't overcook. This method is gentle and helps maintain the integrity of the fish.

• Sous Vide Method: If you have a sous vide machine, set it to 100°F (38°C). Place the ahi poke in a vacuum-sealed bag and immerse it in the water bath for about 15 minutes. This method will gently warm the tuna without cooking it, preserving its delicate texture.

• Mixing bowl: A large bowl used to combine the ingredients for the sauce and to toss the ahi tuna.

• Chef's knife: A sharp knife used to dice the sushi-grade ahi tuna into small, even pieces.

• Cutting board: A sturdy surface to safely dice the ahi tuna and chop the green onions.

• Measuring cups: Used to measure out the soy sauce and sesame oil accurately.

• Measuring spoons: Used to measure out the sesame seeds, red pepper flakes, and sea salt precisely.

• Mixing spoon: A spoon used to gently toss the ahi tuna with the sauce to ensure even coating.

• Plastic wrap: Used to cover the mixing bowl while the poke chills in the refrigerator.

• Refrigerator: Used to chill the ahi poke, allowing the flavors to meld together.

• Serving dish: A dish or bowl used to present the ahi poke when serving.

• Tongs: Optional, but can be used to serve the ahi poke neatly.

Prepare ingredients in advance: Dice the ahi tuna and chop the green onions ahead of time to streamline the process.

Use pre-toasted sesame seeds: Save time by purchasing toasted sesame seeds instead of toasting them yourself.

Mix sauce beforehand: Combine the soy sauce, sesame oil, and other seasonings in a jar and refrigerate, so it's ready to use.

Chill quickly: Place the mixed poke in the freezer for a few minutes instead of the fridge to speed up chilling.

Batch preparation: Make a larger batch of the poke sauce and store it for future use.