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Ahi Tuna Poke

Ahi tuna poke is amazing for the fact that it fills you up but doesn’t weigh you down.  In a world where pasta salad is the typical picnic fare, poke is exceedingly satisfying, fast, and perfect on-the-go food.  The very last time I had this dish, it had been bundled into a picnic basket, made by my auntie for a family picnic on the beach.  It was so delicious that I knew I just had to have her recipe.  We all enjoyed it family style, mere inches away from the water, watching the sun set over Honolulu.  It was the moment that I solidified my love for ahi tuna poke.  Whether it was the setting or the delicious poke or both, everytime I enjoy fresh tuna, I’m reminded of the balmy idyllic paradise that is Hawaii and both the memory and the natural delicious nature of poke make me very happy.

The recipe I share with you today is my Auntie’s and it combines fresh aromatics in a light sauce that double duties as a marinade.  As it sits, the flavors develop and co-mingle.  The tuna poke itself is then elevated to an epic status with a smear of buttery avocado on a crunchy wonton crisp that takes just minutes to create.  The final bite combines creamy, crispy, rich, and zesty all at once.

The optional add-ins are precisely that, optional.  However, the one thing I wouldn’t compromise on would be high quality sashimi grade tuna.  You could also get creative with how it’s served.  It would be equally delicious on some endive if you’re cutting back on carbs or even as a topping on salads.  I find that the ripe avocado spread pairs beautifully with the tuna and acts as a “glue” for the crisp.  It’s my favorite way to enjoy ahi tuna poke but the creativity is up to you and the possibilities are endless.

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Here’s how to re-create a bit of the Island experience in your home.

Ahi Tuna Poke
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 lb sashimi grade ahi tuna
  • ½ finely diced red onion
  • 1 ts fresh grated ginger
  • 2 cloves crushed garlic
  • 1 ripe avocado
  • 6-12 wonton skins/wrapper
Marinade:
  • 2 tb soy sauce
  • 1 tb sesame oil
  • 1 tb rice vinegar
  • 1 tb agave/honey
  • 1 tb toasted sesame seeds
Optional:
  • Kukui nuts
  • Green onions
  • Tobiko caviar
  • Serrano chili
Instructions
  1. Gather your items for the marinade altogether in a bowl and whisk.
  2. Rinse and pat your tuna steak dry and cut into ½" cubes (but really depends on how big of a bite you personally desire), against the grain.
  3. Tumble your tuna, onion, ginger, and garlic into your marinade bowl and salt and pepper to taste.
  4. Flash fry your wonton wrappers. Set aside to drain.
  5. Mash your avocado and smear on cooled wonton crisps.
  6. Top your wontons with your poke.
  7. Serve immediately.
Notes
The optional ingredients make lovely additions to this. My favorite is the Tobiko Caviar (but it can be a bit expensive).

Nutrition Facts

Calories 228 Calories from Fat 151

% Daily Value*

Total Fat 17 g26.4%

Saturated Fat 2.3 g11.6%

Trans Fat 0 g

Cholesterol 20.2 mg6.7%

Sodium 212.9 mg8.9%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1.8 g7%

Sugars 0.6 g

Protein 11 g21.4%

Vitamin A 1.5% Vitamin C 5.3%

Calcium 3.4% Iron 5.5%

*Based on a 2000 Calorie diet

Save the fatty pieces for me! 😉

Wishing I was by the beach (any beach)!

Your Squishy Monster

 

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