Chef John's Hawaiian-Style Ahi Poke

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

• Calories: 231 Calories

Ingredients

• 2 tablespoons sesame oil
• ¼ cup soy sauce
• 1 teaspoon grated fresh ginger root
• 1 teaspoon toasted sesame seeds
• ½ teaspoon kosher salt, or to taste
• ⅓ cup thinly sliced green onions, plus more for serving
• 2 tablespoons crushed, roasted macadamia nuts
• 1 tablespoon finely crumbled dried seaweed
• ½ teaspoon hot red pepper flakes
• 1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
• 1 dash Lemon juice, lime juice, or seasoned rice vinegar

Recipe Instructions

Step 1

Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.

Step 2

Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.

Step 3

Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.