Ahi Poke
This Ahi Poke recipe offers a vibrant, fresh, and easy-to-prepare dish. Diced sushi-grade ahi tuna is marinated in a savory blend of soy sauce, sesame oil, sambal, and fresh aromatics like ginger, garlic, and scallions. After chilling to allow flavors to meld, it's finished with crunchy macadamia nuts and fresh scallion greens, making it a perfect light appetizer or main course.
Equipment
- 1 Medium Mixing Bowl
- 1 Cutting Board
- 1 Sharp Chef's Knife For precise slicing and dicing
- 1 Microplane or Fine Grater For ginger
- 4 Serving Bowls or Plates For individual portions
Ingredients
Main
- 1/4 to 1/2 cup soy sauce
- 1/2 tablespoon sambal oelek
- 1 teaspoon sesame oil
- 3 scallions white and green parts separated, sliced thinly on the bias
- 2 cloves garlic smashed and finely chopped
- One 1/2-inch piece ginger peeled and grated
- 1/2 white onion such as Maui onion, julienned
- 1 pound ahi tuna cut into 1/2-inch chunks
- 2 tablespoons chopped dry-roasted macadamia nuts
Instructions
- Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes.
- Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.
Notes
The quality of your ahi tuna is paramount for poke; always use sushi-grade or sashimi-grade fish. Ensure all ingredients, especially garlic, ginger, and scallions, are finely prepped to evenly distribute their flavors without overpowering the delicate tuna. The 30-minute marination is key for the flavors to meld, but avoid over-marinating, which can 'cook' the tuna with the soy sauce. Sambal oelek provides a gentle heat; adjust to your preference. The dry-roasted macadamia nuts offer a delightful textural contrast and richness. For serving, consider plating over a bed of sushi rice, mixed greens, or crisp wonton chips to complete the experience.