Ahi Poke is a refreshing and flavorful Hawaiian dish made with raw, sushi-grade tuna, tossed with soy sauce, sesame oil, green onions, and chili garlic sauce. It’s a quick and nutritious dish that’s perfect for lunch, dinner, or as an appetizer. Ready in just 8 minutes, this Ahi Poke recipe delivers bold umami flavors in every bite.
Why You’ll Love This Recipe
This Ahi Poke recipe is incredibly easy to make with minimal prep time and no cooking involved. It’s a healthy option that’s packed with protein, omega-3s, and fresh ingredients. The combination of savory soy sauce, nutty sesame oil, and spicy chili garlic sauce brings a depth of flavor that makes this dish a standout. Whether you’re a poke bowl enthusiast or trying poke for the first time, this version is sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 large sashimi grade Ahi tuna steaks (about 1 1/2 pounds)
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1 shallot, sliced (or substitute with Maui onions)
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1/2 cup chopped green onion
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3 tablespoons soy sauce (look for a gluten-free brand if needed)
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1 teaspoon sesame oil
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1 teaspoon chili garlic sauce
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1 tablespoon sesame seeds
Directions
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Pat the Ahi tuna dry with paper towels to remove excess moisture.
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Cut the tuna into small 1/2-inch cubes and place in a mixing bowl.
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Add the sliced shallots, chopped green onions, soy sauce, sesame oil, chili garlic sauce, and sesame seeds to the bowl.
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Gently toss everything together until the tuna is well coated.
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Serve immediately, or cover and refrigerate until ready to eat.
Servings and timing
This recipe yields 8 servings, with each serving approximately 1/2 cup.
Prep time: 8 minutes
Total time: 8 minutes
Variations
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Spicy-Sweet: Swap the chili garlic sauce for 1/2 teaspoon wasabi paste and 1 teaspoon honey for a tangy twist.
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Creamy Addition: Add diced fresh avocado for extra creaminess and richness.
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Texture Boost: Mix in diced cucumber or radish for a crisp bite.
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Tropical Touch: Add some diced mango or pineapple for a sweet contrast.
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Rice Bowl: Serve over steamed rice for a traditional poke bowl experience.
Storage/Reheating
Ahi Poke is best enjoyed fresh, ideally right after it’s made. However, if you need to store leftovers:
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Place the poke in an airtight container and refrigerate.
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Consume within 24 hours for best taste and texture.
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Do not freeze or reheat, as it will ruin the texture of the raw fish.
FAQs
What kind of tuna should I use for poke?
Use sashimi-grade Ahi tuna, which is safe to eat raw and has the best flavor and texture for poke.
Can I make this ahead of time?
Yes, but it’s best enjoyed fresh. You can prep it up to a few hours in advance and store it in the fridge.
Is it safe to eat raw tuna?
As long as you’re using high-quality, sashimi-grade tuna, it is safe to eat raw.
Can I use frozen tuna?
Yes, if it’s sashimi-grade and has been properly thawed in the refrigerator.
What can I substitute for chili garlic sauce?
You can use sriracha or a mix of crushed red pepper and a little garlic paste.
Is there a vegetarian version of poke?
Yes, try using cubed tofu, avocado, or watermelon as a plant-based alternative.
How do I know if my tuna is fresh?
It should have a bright, deep red color with no strong fishy odor. It should smell clean and slightly briny.
Can I add rice to make this a meal?
Absolutely. Serve over white rice, brown rice, or sushi rice for a complete poke bowl.
What toppings go well with Ahi Poke?
Popular toppings include avocado, cucumber, seaweed salad, pickled ginger, and crispy onions.
Is Ahi Poke gluten-free?
It can be if you use a gluten-free soy sauce or tamari.
Conclusion
Ahi Poke is a quick, healthy, and delicious way to enjoy the vibrant flavors of Hawaii. With its simple ingredients and fast prep, it’s perfect for a light lunch, dinner, or as part of a poke bowl. Whether you keep it classic or try one of the tasty variations, this dish is sure to become a favorite in your kitchen.
Print
Ahi Poke
- Total Time: 8 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This Ahi Poke recipe features fresh, cubed sashimi-grade tuna tossed with soy sauce, sesame oil, green onions, and chili garlic sauce for a flavorful and refreshing Hawaiian-inspired dish.
Ingredients
- 2 large sashimi grade Ahi tuna steaks (about 1 1/2 pounds)
- 1 shallot, sliced (or Maui onions)
- 1/2 cup chopped green onion
- 3 tablespoons soy sauce (look for a gluten-free brand)
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce
- 1 tablespoon sesame seeds
Instructions
- Pat the Ahi tuna dry, then neatly cut it into small 1/2-inch cubes. Place in a bowl.
- Add the shallots, green onion, soy sauce, sesame oil, chili garlic sauce, and sesame seeds.
- Gently toss everything together.
- Serve immediately or cover and refrigerate.
Notes
- For a variation, omit the chili sauce and add 1/2 teaspoon wasabi paste and 1 teaspoon honey.
- You can also add fresh avocado for extra creaminess.
- Try this as part of a Hawaiian Poke Bowl or with Tako Poke.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 0.5 cup
- Calories: 80
- Sugar: 1g
- Sodium: 426mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 16mg
