Main Course

Ahi Poke

May 19, 2015

 It’s been just over a year since the last time I brought you #FishWeek (1,2,3) and I’ve had tons of requests to do it again—so here we go, #FishWeek is back!

Kicking this off with one of my favorite fish recipes, perfect for spring and summer, the Ahi Poke.

This dish is packed with flavor, but couldn’t be easier to make, so let’s get started.

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Start off by cleaning and dicing the Tuna Loin into small and even cubes. 

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Chop one stalk of chives and add to a mixing bowl along with the ahi tuna.

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Add 1 tbsp grated ginger…

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…3-4 tbsp of sesame oil…

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…1 tsp cayenne pepper…

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…1 tsp paprika…

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…1 tbsp soy sauce…

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…1 tsp lime zest…

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…and 1 tbsp rice wine vinegar.

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Give this a good toss and set aside to marinate for about 15 minutes.

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Make the relish topping by adding 2 tbsp minced red onion…

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 …3 tbsp minced cucumber…

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…3 tbsp minced celery…

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…2 tbsp rice wine vinegar…

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…3-4 tbsp olive oil…

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…2 tsp chili flakes…

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…1 tbsp chopped cilantro…

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…and a pinch of salt—to a small bowl.

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Give it a good mix.

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Plate the marinated ahi tuna as you desire.

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I wanted to use a ring mold to give it some shape, but you could simply use a bowl.

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Top with the green vegetable relish…

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…a few drizzles of soy sauce…

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…some cilantro leaves…

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…and shaved cashew.

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That’s all if takes for this simple Ahi Poke recipe. Enjoy!

Ahi Poke

Ahi Poke

Ingredients

    Tuna:
  • 8-10oz diced ahi tuna
  • 3-4 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tsp cayenne paprika
  • 1 tsp paprika
  • 1 tsp lime zest
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • Green Vegetable Relish:
  • 2 tbsp minced red onion
  • 3 tbsp minced celery
  • 3 tbsp minced cucumber
  • 2 tbsp rice wine vinegar
  • 3-4 tbsp olive oil
  • 2 tsp chili flakes
  • 1 tbsp chopped cilantro
  • pinch of salt

Instructions

  1. Start off by cleaning and dicing the Tuna Loin into small and even cubes.
  2. Chop one stalk of chives and add to a mixing bowl along with the ahi tuna.
  3. Add 1 tbsp grated ginger, 3-4 tbsp of sesame oil, 1 tsp cayenne pepper, 1 tsp paprika, 1 tsp lime zest, 1 tbsp soy sauce, and 1 tbsp rice wine vinegar. Give this a good toss and set aside to marinate for about 15 minutes.
  4. Make the relish topping by adding 2 tbsp minced red onion, 3 tbsp minced celery, 3 tbsp minced cucumber, 2 tbsp rice wine vinegar, 3-4 tbsp olive oil, 2 tsp chili flakes, 1 tbsp chopped cilantro, and a pinch of salt—to a small bowl. Give it a good mix.
  5. Plate the marinated ahi tuna as you desire. I wanted to use a ring mold to give it some shape, but you could simply use a bowl or plate.
  6. Top with the green vegetable relish, a few drizzles of soy sauce, some cilantro leaves, and shaved cashew. Enjoy!
http://www.byrontalbott.com/ahi-poke/

Screen Shot 2015-05-18 at 12.18.28 PM

| Left: Boos Cutting Board | Top Middle: Shun Kaji Knife Set | Top Right: Round Cutter/Mold Set |

Bottom Left: All-Clad Mixing Bowls | Bottom Middle: Glass Bowl Set | Bottom Right: Hand Grater |

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  • trille May 19, 2015 at 10:27 pm

    Can you make it with anything else than tuna?
    Because tuna is pretty expensive here in Denmark, love your channel and website 🙂

    • Byron June 3, 2015 at 5:19 pm

      Ask your local fish monger and/or butcher what’s the best selection of fish for raw consumption. It’s all about asking questions and getting the best opinion. Tuna is usually the safest, but there’s so many delicious selections of fish out there! Don’t be shy and you’ll get good quality ingredients.