Ahi Poke Basic Recipes

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AHI POKE



Ahi Poke image

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

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-inch piece ginger, peeled and grated
1/2 sweet white onion, such as Maui, julienned
1 pound ahi tuna, cut into 1/2-inch chunks
2 tablespoons chopped dry-roasted macadamia nuts

Steps:

  • 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.

BEST AHI POKE



Best Ahi Poke image

The classic Hawaiian ahi poke features raw tuna with soy sauce (shoyu), garlic, and onion. It's rich and buttery, perfect with rice or as an appetizer!

Provided by Sonja Overhiser

Categories     Appetizer

Time 1h10m

Yield 4

Number Of Ingredients 9

1 1/2 pounds ahi tuna, sushi or sashimi grade (3 steaks, 6 to 8 ounces each)
1/4 cup minced sweet yellow onion
2 green onions, thinly sliced
3 tablespoons soy sauce
1 tablespoon sesame oil (not toasted)
1 small garlic clove, grated
1/2 teaspoon ginger, grated
1/4 teaspoon kosher salt
Small squeeze sriracha

Steps:

  • Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha.
  • Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.* (Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it's all done.)

Nutrition Facts : Calories 230 calories, Sugar 1.1 g, Sodium 402.2 mg, Fat 4.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 2.6 g, Fiber 0.2 g, Protein 42.6 g, Cholesterol 66.5 mg

AHI POKE BASIC



Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories     Appetizers and Snacks     Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

Steps:

  • In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE



Chef John's Hawaiian-Style Ahi Poke image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories     Seafood     Fish     Tuna

Yield 4

Number Of Ingredients 11

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

  • Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
  • Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
  • Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

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