Recipe for Ahi Tuna Poke by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Ahi Tuna Poke. This dish qualifies as a Intermediate level recipe. It should take you about 30 min to make this recipe. The Ahi Tuna Poke recipe should make enough food for 4 to 6 servings.

You can add your own personal twist to this Ahi Tuna Poke recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Ahi Tuna Poke recipe.

Ingredients for Ahi Tuna Poke

• 1 1/2 pounds sashimi-grade ahi tuna, cut into 1/2-inch cubes
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons rice wine vinegar
• 1 1/2 tablespoons Japanese mayonnaise
• 1 tablespoon sriracha
• 1/2 teaspoon grated ginger
• Juice of 1 lime
• 3 tablespoons tobiko (flying fish roe)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green onion
• Salt
• 1 avocado, cut into 1/2-inch cubes
• 1 mango, cut into 1/2-inch dice
• 1 cup cubed English cucumber (1/2-inch cubes)
• 2 Thai red chiles
• Juice of 1 lime
• 1 tablespoon rice wine
• 1/2 teaspoon sesame oil
• Salt and pepper
• Serving suggestions: sliced radishes, lime wedges, chopped cilantro, chips

Directions for Ahi Tuna Poke

1. For the poke: In a bowl, gently toss the tuna in the soy sauce, sesame oil and rice wine.
2. In a separate bowl, combine the mayonnaise, sriracha, ginger and lime juice.
3. Add the tobiko, cilantro, green onions and the spicy mayonnaise to the tuna; toss gently. Add salt to taste.
4. For the mango-avocado salsa: In a bowl, mix the avocado, mango, cucumber, chiles, lime juice, rice wine and sesame oil. Add salt and pepper to taste.
5. To serve: Put 1/4 cup salsa in small bowls and top with 1/2 cup poke. Garnish with sliced radishes, cilantro, lime or whatever. Use sturdy chips to dip with!

Cookware for your recipe

You will find below are cookware items that could be needed for this Ahi Tuna Poke recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Fish – Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.
• Tuna Recipes
• Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.