Description
A quick and fresh recipe for homemade ahi tuna poke that balances salty, spicy, and umami flavors.
Ingredients
- 12-14 ounces sushi-grade ahi tuna, cubed
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons shallots, finely diced
- 2 tablespoons jalapeno, finely diced
- ½ – 1 teaspoon fresh ginger, grated
- Pinch of kosher salt, to taste
- ½ teaspoon sesame seeds for garnish
- Optional garnishes: scallions, sliced; furikake; avocado, peeled, pitted, and sliced; English cucumbers, sliced into rounds; lime wedges; mung bean sprouts or microgreens
Instructions
- Par-freeze sushi-grade ahi tuna for 20-30 minutes for easier cubing.
- Cube the tuna into pieces slightly larger than a dime and place in a mixing bowl.
- Add finely diced jalapeno and shallots.
- Incorporate freshly grated ginger, low-sodium soy sauce, toasted sesame oil, and kosher salt.
- Gently toss the mixture until well combined.
- Sprinkle sesame seeds on top and add optional garnishes like furikake or sliced scallions.
- Serve in fresh lettuce cups or over a bed of rice with sliced cucumber, avocado, lime wedges, or mung bean sprouts.
Notes
Freshness is crucial; purchase ahi tuna from a reputable source and experiment with spice levels according to preference.