Ahi Tuna Poke Recipe

Fantastic place to start with making poke! Trust me, as a local, there are countless poke recipes in Hawaii. Experiment with various ingredients and amounts to truly savor the flavor of the fish. Don't be swayed by traditional comments - make it your own! Add macadamia nuts for a delicious crunch (try toasting them first), skip seaweed or ginger if it's not your thing, and use shallots instead of Maui onions if you prefer. My personal touch is to serve it in a Campbell's soup can mold with sticky rice at the bottom, poke in the middle, topped with avocado chunks, and fried wonton noodles. Enjoy trying different styles each time, because more poke equals more wins!

This recipe reminds me of my beloved late aunt's cooking. It turned out absolutely delicious! I prepared poke nachos by frying halved wonton wrappers until crispy, then layering them with edamame guacamole, fresh poke, and finishing with macadamia nuts on top instead of mixing them in. The combination was simply delightful!

I have made this recipe several times, but this time I decided to add macadamia nuts for some extra crunch. To enhance the flavor, I toasted the sesame seeds, which added a nice pop. I used low-sodium soy sauce, and I also included freshly squeezed lime juice and grated ginger. For a bit of heat, I finely diced some jalapeños. I will be serving this delicious dish over sticky rice and/or romaine lettuce. I always get fresh tuna from the coast of North Carolina, and it tastes amazing! Yum!

Amazing recipe! It's simple and fast to make. I suggest cutting down on the soy sauce by half as it turned out too salty with the recommended amount. You can adjust and add more soy sauce according to your taste preference.

I enhanced the recipe by adding a touch of sriracha and a splash of BBQ sauce. After boiling the marinade on the stove for approximately 10 minutes, I poured it into a bowl with the tuna. Although I unintentionally slightly cooked the outer layer of the tuna, it resulted in an exceptionally tender texture that I truly enjoyed. Instead of marinating for the recommended 2 hours, I only waited for 30 minutes, and the flavor was incredibly rich! I highly recommend trying this recipe; it was absolutely delicious.

I mixed wasabi powder, raw sesame seeds, roasted sesame oil, low-salt soy sauce, and peanut butter powder to coat the tuna really well. I bought some tuna on sale from my local supermarket, which was previously frozen, and I've been enjoying it a lot. The final dish has a subtle Thai influence from the peanut powder, leaving the tuna thoroughly coated without any excess liquid. Absolutely divine! 😊

A good beginning, but way too salty and unbalanced! I'm grateful I tried it before using it on our lovely fresh-caught tuna from our neighbors! I adjusted by adding sugar, honey, and rice wine vinegar to bring balance and depth. Thanks to the reviews, I'll wait to marinate until the rice is cooked and we're closer to mealtime.

I echo the sentiments of previous reviewers - this dish is excessively salty. I opted not to include the nuts as they seemed out of place in this non-traditional recipe. Leaving the tuna to marinate for close to two hours resulted in my fresh pink/red tuna turning almost black due to soy saturation. I will search for a recipe that incorporates rice wine and honey or sugar for a more harmonious flavor profile.

I adjusted the recipe by decreasing the soy sauce and substituting a different type of nuts for macadamia. The dish was served on a bed of Italian rice and it turned out absolutely delicious. I plan to make further modifications next time to suit my preferences better. This recipe serves as a great foundation, reminiscent of the original poke tuna I savored during my holiday in Molokai.

Simple to understand

This recipe has a great combination of flavors, but I recommend looking at other recipes to adjust the level of saltiness. You only need about a quarter to half of the amount of soy sauce that this recipe suggests.