Ahi Poke Recipe

Sushi-grade ahi tuna: High-quality raw tuna, essential for the dish's freshness and safety.

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

Sesame oil: Provides a rich, nutty aroma and taste.

Green onions: Adds a fresh, mild onion flavor.

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

Sea salt: Enhances the overall flavor of the dish.

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

When preparing ahi tuna for this recipe, ensure that you use sushi-grade fish to guarantee the highest quality and safety. To achieve an even distribution of flavors, gently fold the tuna into the soy sauce mixture rather than stirring vigorously. This helps maintain the delicate texture of the fish. Additionally, toasting your own sesame seeds can enhance their nutty flavor, adding an extra layer of depth to your poke.

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

• diced sushi-grade ahi tuna - Substitute with diced sushi-grade yellowtail: Yellowtail offers a buttery texture and mild flavor that complements poke dishes well.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option with a slightly sweeter taste, suitable for those avoiding soy.

• sesame oil - Substitute with olive oil: Olive oil can be used for its healthy fats, though it will impart a different flavor profile.

• sesame oil - Substitute with avocado oil: Avocado oil has a neutral flavor and high smoke point, making it a versatile substitute.

• chopped green onions - Substitute with chopped chives: Chives offer a mild onion flavor and similar texture.

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

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

• toasted sesame seeds - Substitute with toasted pumpkin seeds: Pumpkin seeds offer a different but complementary nutty flavor and crunch.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and salinity, making it a suitable replacement.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt provides a similar mineral content and flavor.

• red pepper flakes - Substitute with sriracha: Sriracha adds a similar heat level with a bit of garlic flavor.

• red pepper flakes - Substitute with chili powder: Chili powder offers a comparable heat and can be adjusted to taste.

• To store your ahi poke, transfer it to an airtight container. This helps maintain the freshness and prevents any unwanted odors from seeping in.
• Place the container in the coldest part of your refrigerator, ideally at a temperature below 40°F (4°C). This ensures the sushi-grade ahi tuna remains safe to eat.
• Consume the poke within 24 hours for the best flavor and texture. The delicate nature of raw fish means it doesn't keep well for long periods.
• If you need to freeze the ahi poke, first ensure the tuna is as fresh as possible. Freezing can slightly alter the texture, but starting with high-quality fish helps.
• Before freezing, portion the poke into smaller servings. This makes it easier to thaw only what you need later.
• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn.
• Label the container with the date to keep track of how long it has been stored. Ahi poke can be frozen for up to 3 months, but for the best quality, try to use it within 1 month.
• To thaw, transfer the frozen poke to the refrigerator and let it defrost slowly overnight. This gradual thawing process helps maintain the texture and flavor.
• Once thawed, give the ahi poke a gentle stir to redistribute the marinade. If needed, you can add a splash of soy sauce or sesame oil to refresh the flavors.
• Avoid refreezing ahi poke once it has been thawed. The quality will degrade significantly, and it may not be safe to eat.

• Cold Method: If you prefer to keep the ahi poke cold, simply take it out of the refrigerator and let it sit at room temperature for about 10-15 minutes. This will take the chill off and bring out the flavors without compromising the texture of the sushi-grade ahi tuna.

• Microwave Method: Though not traditional, you can gently warm the ahi poke in the microwave. Place it in a microwave-safe dish and cover it with a damp paper towel. Heat on low power for 10-15 seconds. Be cautious, as overcooking can ruin the delicate texture of the tuna.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of sesame oil to the pan. Gently place the ahi poke in the skillet and warm it for about 1-2 minutes, stirring occasionally. This method will slightly sear the tuna, giving it a different but delightful flavor profile.

• Sous Vide Method: For a more controlled reheating, place the ahi poke in a vacuum-sealed bag and submerge it in a sous vide bath set to 100°F (38°C) for about 10 minutes. This will gently warm the tuna without cooking it further, preserving its texture and flavor.

• Room Temperature Method: If you’re in a rush, you can simply let the ahi poke sit at room temperature for about 30 minutes. This method is less precise but can be effective if you’re short on time.

• Mixing bowl: Use this to combine all the ingredients and ensure even coating of the tuna.

• Knife: Essential for dicing the sushi-grade ahi tuna into uniform pieces.

• Cutting board: Provides a stable surface for safely cutting the tuna.

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

• Measuring spoons: Useful for measuring the chopped green onions, sesame seeds, sea salt, and red pepper flakes.

• Spatula: Helps in gently tossing the tuna with the sauce to avoid breaking the delicate fish.

• Serving dish: For presenting the ahi poke once it has marinated and is ready to be served.

Prepare ingredients ahead: Dice the ahi tuna and chop the green onions in advance to streamline the process.

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

Mix the sauce first: Combine the soy sauce, sesame oil, and other seasonings before adding the tuna to ensure even coating.

Batch preparation: Double or triple the recipe and store portions in the fridge for quick meals throughout the week.