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Ahi Tuna Poke

Ingredients (11)

  • 1 pound sushi-grade ahi tuna, also known as yellowfin tuna
  • 1/2 cup diced English cucumber (1/8-inch cubes)
  • 3 scallions, finely chopped (white and light green parts only)
  • 3 tablespoons freshly squeezed lime juice (from 2 medium limes)
  • 2 tablespoons soy sauce
  • 4 teaspoons toasted sesame seeds
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • Salt
  • Togarashi (see What to Buy note) or freshly ground black pepper
  • Furikake Wonton Crisps (see recipe intro), for serving
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Nutritional Information
  • Calories164
  • Fat3.29g
  • Saturated fat0.58g
  • Trans fat0.02g
  • Carbs3.53g
  • Fiber0.84g
  • Sugar0.73g
  • Protein29.21g
  • Cholesterol44.23mg
  • Sodium493.2mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Ahi Tuna Poke

A Polynesian favorite, ahi tuna poke makes a great starter, especially when served with crispy Furikake Wonton Crisps. To keep the poke cold, chill the serving dish ahead of time and nestle it in a larger bowl filled with ice to serve.

What to buy: Togarashi powder, a Japanese mixture of spices that always contains chiles, can be found in ethnic markets. (It may also be labeled shichimi togarashi.) Or you can make your own.

Tips for Tuna and Fish

Instructions

  1. 1Place a serving dish in the refrigerator to chill, at least 30 minutes.
  2. 2Trim any dark flesh and fat from the tuna and discard. Dice into 1/4-inch cubes and place in a large bowl.
  3. 3Add cucumber, scallions, 2 tablespoons of the lime juice, soy sauce, 3 teaspoons of the sesame seeds, ginger, and sesame oil and stir gently to combine. Season with salt, togarashi or pepper, and remaining 1 tablespoon lime juice as desired.
  4. 4Transfer to the chilled serving dish and sprinkle with the remaining 1 teaspoon sesame seeds. Serve immediately with wonton crisps.
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