Ahi Poke Recipe

Ahi tuna: Sushi-grade fish that is safe for raw consumption and provides a fresh, clean taste.

Soy sauce: A salty, umami-rich sauce that forms the base of the marinade.

Sesame oil: Adds a rich, nutty flavor to the dish.

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

Toasted sesame seeds: Adds a nutty flavor and a bit of texture.

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

When preparing ahi tuna for this recipe, ensure that you are using sushi-grade fish, as it is safe to eat raw. To enhance the flavor, you can briefly marinate the tuna in the soy sauce and sesame oil mixture before adding the other ingredients. This allows the tuna to absorb the flavors more deeply. Additionally, for a more visually appealing dish, consider using a sharp knife to dice the tuna into uniform cubes. This not only improves the presentation but also ensures even coating of the sauce.

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

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

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

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a direct replacement.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor.

• red pepper flakes - Substitute with sriracha: Sriracha adds a similar heat and a bit of tanginess, making it a good alternative.

• To store your freshly made ahi poke, transfer it to an airtight container. Ensure the container is clean and dry to maintain the freshness of the tuna.
• Place the container in the coldest part of your refrigerator, ideally at a temperature below 40°F (4°C). This will keep the ahi poke fresh for up to 24 hours.
• If you plan to enjoy the poke later, consider adding the green onions and sesame seeds just before serving to maintain their crunch and flavor.
• For longer storage, freezing is an option. Lay the diced ahi tuna on a baking sheet lined with parchment paper, ensuring the pieces are not touching each other. Freeze until solid.
• Once frozen, transfer the tuna pieces to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents. Frozen ahi tuna can be stored for up to 3 months.
• When ready to use, thaw the tuna in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• After thawing, combine the tuna with the soy sauce, sesame oil, green onions, sesame seeds, and red pepper flakes as per the original recipe instructions.
• Always check the tuna for any off smells or discoloration before consuming, as these are signs of spoilage.

• Cold Reheat: The best way to enjoy leftover ahi poke is to simply eat it cold. Just take it out of the fridge, give it a gentle stir, and serve it over a fresh bed of rice or salad. This method preserves the delicate texture and flavor of the sushi-grade tuna.

• Room Temperature: If you prefer not to eat it straight from the fridge, let the ahi poke sit at room temperature for about 15-20 minutes. This allows the flavors to meld and the tuna to soften slightly without compromising its quality.

• Quick Sear: For a different twist, you can give the ahi tuna a quick sear. Heat a non-stick pan over medium-high heat and add a tiny bit of sesame oil. Sear the tuna for just 10-15 seconds on each side. This will give it a slightly cooked exterior while keeping the inside tender and flavorful.

• Microwave: If you're in a hurry, you can use the microwave, but be cautious. Place the ahi poke in a microwave-safe dish, cover it with a damp paper towel, and heat on low power for 10-15 seconds. Check and stir, then heat for another 10-15 seconds if needed. This method is not ideal as it can alter the texture of the tuna.

• Warm Rice Bed: Another creative way is to serve the cold ahi poke over a bed of warm rice. The heat from the rice will gently warm the tuna without cooking it, offering a delightful contrast in temperatures.

• Sous Vide: For the culinary adventurous, you can use a sous vide method. Seal the ahi poke in a vacuum bag and immerse it in a water bath set to 100°F (38°C) for about 10 minutes. This will gently warm the tuna without cooking it, preserving its texture and flavor.

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

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

• Measuring spoons: Used to measure the chopped green onions, toasted sesame seeds, and red pepper flakes.

• Chef's knife: Essential for dicing the ahi tuna into bite-sized pieces.

• Cutting board: A surface to safely dice the ahi tuna.

• Spatula: Used to gently toss the ahi tuna with the sauce, ensuring even coating.

• Plastic wrap: Used to cover the mixing bowl before refrigerating the poke.

• Refrigerator: Necessary to chill the poke for at least 15 minutes before serving.

• Serving bowl: Used to present the ahi poke, optionally with rice or salad.

Prepare ingredients in advance: Dice the ahi tuna and chop the green onions ahead of time. Store them in the fridge until you're ready to mix.

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

Mix the sauce first: Combine the soy sauce, sesame oil, and other ingredients in a bowl before adding the tuna. This ensures even coating and saves time.

Chill quickly: Place the mixed poke in the freezer for 5 minutes instead of the fridge for 15 to speed up chilling.