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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
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

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.

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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