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Ahi Tuna Poke

A Polynesian favorite, ahi tuna poke makes a great starter, especially when served with crispy Furikake Wonton Crisps. To keep the poke cold, chill the serving dish ahead of time and nestle it in a larger bowl filled with ice to serve. What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.) Or you can make your own.

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Ingredients

number of servings
1
  • 1 lb sushi grade ahi tuna also known as yellowfin tuna Added to
  • 12 Cup diced english cucumber Added to
  • 3 scallions finely chopped Added to
  • 3 tablespoon freshly squeezed Lime juice Added to
  • 2 tablespoon soy sauce Added to
  • 4 teaspoon Toasted sesame seeds Added to
  • 112 teaspoon grated fresh ginger Added to
  • 1 teaspoon toasted sesame oil Added to
  • salt Added to
  • togarashi or freshly ground black pepper Added to
  • furikake wonton crisps for serving Added to
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Directions

15 min.
1. Step

Place a serving dish in the refrigerator to chill, at least 30 minutes.

2. Step

Trim any dark flesh and fat from the tuna and discard. Dice into 1/4-inch cubes and place in a large bowl.

3. Step

Add cucumber, scallions, 2 tablespoons of the lime juice, soy sauce, teaspoons of the sesame seeds, ginger, and sesame oil and stir gently to combine. Season with salt, togarashi or pepper, and remaining 1 tablespoon lime juice as desired.

4. Step

Transfer to the chilled serving dish and sprinkle with the remaining 1 teaspoon sesame seeds. Serve immediately with wonton crisps.

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