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!
- 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
- 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.)
*It tastes great either way. The traditional poke is marinaded at least 1 hour. If you’re looking for a quick meal, it’s very good right away too.
- Category: Appetizer
- Method: Raw
- Cuisine: Hawaiian
Keywords: Ahi Poke, Shoyu ahi poke, Tuna poke