Ahi Poke Recipe

Ahi tuna: Sushi-grade fish, essential for its freshness and safety when eaten raw.

Soy sauce: Adds a salty, umami flavor to the marinade.

Sesame oil: Provides a rich, nutty taste that complements the tuna.

Honey: Balances the saltiness with a touch of sweetness.

Toasted sesame seeds: Adds a crunchy texture and nutty flavor.

Green onions: Offers a fresh, mild onion taste.

Red pepper flakes: Optional, for a hint of heat.

When preparing ahi tuna for this recipe, ensure that you use sushi-grade fish to guarantee the highest quality and safety. To achieve a uniform texture and appearance, dice the tuna into small, even cubes. This not only enhances the presentation but also ensures that each piece is evenly coated with the soy sauce and sesame oil mixture. When mixing the ingredients, use a gentle folding technique to avoid breaking down the delicate texture of the tuna. This will help maintain the integrity of the fish and ensure a pleasant mouthfeel.

• ahi tuna - Substitute with salmon: Both are rich in omega-3 fatty acids and have a similar texture when served raw.

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

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

• honey - Substitute with agave syrup: Agave syrup is a vegan alternative that offers a similar sweetness.

• toasted sesame seeds - Substitute with chia seeds: Chia seeds can add a similar crunch, though they have a different flavor profile.

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

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

• For short-term storage, place the ahi tuna poke in an airtight container. Refrigerate for up to 2 days to maintain freshness and flavor.
• If you plan to store the poke for longer, freezing is an option. However, note that the texture of the tuna may change slightly upon thawing.
• To freeze, transfer the ahi poke to a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its storage time. Frozen ahi poke can be stored for up to 2 months.
• When ready to use, thaw the poke in the refrigerator overnight. Avoid thawing at room temperature to ensure food safety.
• Once thawed, give the poke a gentle stir to redistribute the marinade and refresh the flavors before serving.
• For optimal taste, consume the thawed ahi poke within 24 hours.

• Gently reheat the ahi tuna by placing it in a heatproof bowl over a pot of simmering water. This method, known as a double boiler, will warm the fish without cooking it further.
• Alternatively, you can use a microwave. Place the ahi poke in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on low power for 10-15 seconds. Check the temperature and repeat if necessary.
• For a more traditional approach, you can quickly sear the ahi tuna in a hot skillet. Heat a non-stick pan over medium-high heat, add a small amount of sesame oil, and sear the tuna for about 10-15 seconds on each side. This will give it a slight crust while keeping the inside tender.
• If you prefer a cold option, simply let the ahi poke come to room temperature by leaving it out for about 15-20 minutes before serving. This will enhance the flavors without altering the texture.

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

• Knife: A sharp knife is essential for dicing the ahi tuna into small cubes and slicing the green onions.

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

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

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

• Spoon: A spoon is used to mix the ingredients together gently without mashing the tuna.

• Refrigerator: Used to chill the poke if you choose to refrigerate it for up to 2 hours before serving.

Prepare the marinade ahead: Mix the soy sauce, sesame oil, honey, and red pepper flakes in advance and store in the fridge.

Pre-cut ingredients: Dice the ahi tuna and slice the green onions beforehand to save time.

Use pre-toasted sesame seeds: Buy toasted sesame seeds to skip the toasting step.

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

Quick mixing: Use a large mixing bowl to combine all ingredients quickly and evenly.