How To Make Ahi Tuna Poke

ahi tuna

🥗Healthier: sustainable fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often cheaper and gluten-free.

avocado

🥗Healthier: smashed peas

💰Cheaper: cucumber

Cucumber is a budget-friendly alternative with a refreshing taste.

Start with 1.5 pounds of fresh ahi tuna, sushi or sashimi quality.

Cut the tuna into small cubes.

Place the diced tuna into a big bowl suitable for refrigeration.

Add 1 teaspoon of soy sauce and 1 teaspoon of sesame oil to the bowl.

Add 1 teaspoon of rice wine vinegar to the mixture.

Drizzle some sriracha on top (optional).

Add a small amount of mayonnaise to bind the mixture.

Dice a jalapeno (optional) and add it to the bowl.

Add sesame seeds for garnish.

Squeeze lime juice into the mixture.

Add grated ginger to enhance flavor.

Chop 2 green onions thinly and add to the bowl.

Chop about 2 tablespoons of cilantro and add it to the mixture.

Stir everything together and taste to adjust flavors as desired.

Refrigerate the mixture to chill.

Prepare wonton cups by spraying a muffin tin with oil.

Mix 1 tablespoon of sesame oil and 1 teaspoon of soy sauce in a bowl.

Brush the wonton wrappers with the sesame oil and soy sauce mixture.

Sprinkle white and black sesame seeds on the wonton wrappers.

Place the wonton cups in a preheated oven at 375°F for 12 minutes, checking at 10 minutes to prevent burning.

Remove the wonton cups from the oven once they are brown on the edges and cool for about 10 minutes.

Fill each wonton cup with the chilled poke mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens