Ahi Poke

"We had this tonight and it was gone in a matter of minutes. Yum!"
 
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Ready In:
1hr 15mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Using a sharp knife, cut the tuna into small 2 cm (2/4") by 2 cm cubes.
  • Place tuna in a bowl and add all other ingredients.
  • Toss the mixture gently to blend evenly. Cover the bowl and refrigerate until well chilled, about 1 hour.
  • Serve garnished with coriander leaves.
  • Notes: Ahi poke is best eaten within a few hours of being made, but can be kept in the refrigerator for one day. Hawaiians use Maui onion, but for those of us outside the US, any sweet onion will substitute. Yellow-fin tuna is best for this recipe, although any other sashimi-grade is fine.

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RECIPE SUBMITTED BY

I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden. My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep. We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist. I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others. My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.
 
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