Ahi Poke Recipe

Ahi tuna: Fresh, sushi-grade tuna is the star of this dish, providing a delicate and rich flavor.

Soy sauce: Adds a salty and umami depth to the marinade.

Sesame oil: Provides a nutty aroma and enhances the overall taste.

Green onions: Adds a fresh, mild onion flavor and a bit of crunch.

Toasted sesame seeds: Contributes a subtle crunch and a toasty flavor.

Red pepper flakes: Brings a hint of heat to balance the flavors.

When preparing ahi tuna for this recipe, ensure that it is of sashimi-grade quality to guarantee its freshness and safety for raw consumption. Use a sharp knife to cube the tuna evenly, which will help in achieving a uniform texture and flavor distribution when marinated.

• fresh ahi tuna - Substitute with salmon: Salmon has a similar texture and richness, making it a great alternative for poke.

• fresh ahi tuna - Substitute with tofu: For a vegetarian option, firm tofu can mimic the texture of ahi tuna when marinated properly.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a soy-free option with a slightly sweeter taste.

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still rich flavor profile.

• sesame oil - Substitute with avocado oil: Avocado oil has a neutral taste and high smoke point, making it a good alternative.

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

• green onions - Substitute with shallots: Finely chopped shallots can provide a slightly sweeter and more delicate onion flavor.

• toasted sesame seeds - Substitute with chia seeds: Chia seeds can add a similar crunch and nutritional benefits.

• toasted sesame seeds - Substitute with flax seeds: Flax seeds offer a nutty flavor and similar texture.

• red pepper flakes - Substitute with sriracha: Sriracha can provide the same heat with a bit of added garlic flavor.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can be used to achieve a similar level of spiciness.

• Ensure the ahi tuna is as fresh as possible before storing. Freshness is key to maintaining the quality and taste of your poke.

• Store the prepared ahi poke in an airtight container. This helps to prevent any unwanted odors from seeping in and keeps the poke fresh.

• Place the container in the coldest part of your refrigerator. The ideal temperature for storing raw fish is between 32°F and 38°F.

• Consume the ahi poke within 24 hours. While it can technically last up to 48 hours, the texture and flavor are best when eaten fresh.

• If you need to freeze the ahi poke, do so immediately after preparation. Place the poke in a freezer-safe, airtight container or vacuum-sealed bag to prevent freezer burn.

• Label the container with the date of freezing. This helps you keep track of how long it has been stored.

• When ready to use, thaw the ahi poke in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Once thawed, consume the ahi poke within 24 hours. Freezing can slightly alter the texture, but it should still be delicious if consumed promptly.

• Avoid refreezing ahi poke once it has been thawed. This can significantly degrade the quality and safety of the fish.

• Gently warm the ahi tuna in a non-stick skillet over low heat for a few minutes. This method helps to maintain the delicate texture of the fish without overcooking it.
• Place the ahi poke in a microwave-safe dish, cover it with a damp paper towel, and microwave on low power for 20-30 seconds. This will help to gently reheat the fish without drying it out.
• If you prefer a cold option, simply let the ahi poke sit at room temperature for about 10-15 minutes to take the chill off before enjoying it. This method preserves the original texture and flavor.
• For a creative twist, serve the leftover ahi poke over a warm bowl of rice or quinoa. The heat from the grains will gently warm the fish without cooking it further.

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

• Knife: A sharp knife is essential for cubing the fresh ahi tuna into bite-sized pieces.

• Cutting board: A sturdy surface to safely cut 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 the sesame seeds and red pepper flakes precisely.

• Refrigerator: Necessary for marinating the ahi tuna to allow the flavors to meld together.

• Serving dish: A dish to present the ahi poke once it has marinated and is ready to serve.

Prep ingredients in advance: Chop the ahi tuna and green onions ahead of time and store them in the refrigerator.

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

Batch marinate: Marinate a larger batch of ahi tuna and store it in the fridge for up to a day for quick meals.

Simplify measurements: Use measuring spoons and cups to quickly measure out soy sauce, sesame oil, and red pepper flakes.

Quick mix method: Combine all the sauce ingredients in a jar and shake well before adding to the tuna.