I’ve been obsessed with ordering ahi tuna poké in Austin at the local restaurants. After doing some research and tasting different variations, I tried making it at home and it’s so easy! Ahi tuna poké is enjoyed cold, which makes it perfect for these hot, humid days in Austin. And the best part? You can make it the night before!
Have a way better summer with Way Better Snacks’ guide to the best pairings throughout the week!
AHI TUNA POKÉ WITH THE PERFECT CHIPS
If you can find it, start with fresh ahi tuna but if not, frozen ahi tuna (or yellowfin tuna) works just fine. Make sure the tuna is sushi-grade. I found sushi-grade ahi tuna in the frozen section of Central Market in Austin. Keep the fish frozen in your freezer until you’re ready to use it and defrost in fridge.
Poké originated from Hawaii, where it is still served by the locals, consisting of raw fish and different garnishes marinated in sesame oil and soy sauce. Prepare two hours before consuming or make the night before and it’ll be good in the fridge up to two days.
And for a delicious ahi tuna poké you need the perfect chip to scoop it. I’ve been obsessed with Way Better Snacks‘ whole grain, sprouted tortilla chips! They’re made with all-natural, premium non-GMO ingredients like quinoa, black beans, and chia seeds. Seriously, they’re so addicting. I can’t stop eating them right out the bag like the Nacho Cheese and Blue Corn. The black bean tortilla chips are my favorite and they’re so good with the ahi tuna poké and guacamole.
You can easily add quinoa or brown rice to turn your ahi tuna poké into a healthy meal!
Ahi Tuna Poké
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: two servings 1x
- 1/2 lb sushi-grade ahi tuna
- 3 radishes, thinly sliced
- 1 avocado, cubed
- 1/3 cucumber, sliced
- 1/5 red onion, finely chopped
- 1 scallion, finely sliced
- sesame seeds, for garnish
- sea salt, for garnish
For the dressing:
- 1 1/2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- Using a sharp knife, slice the ahi tuna into one inch cubes. Place in a large bowl.
- Add radishes, avocado, cucumbers, red onion, and scallions. Gently mix until combined.
- Stir together soy sauce, sesame oil, and red pepper flakes in a small bowl.
- Add sauce to ahi tuna ingredients and stir to combine. Allow to marinate for two hours or up to two days.
- Squeeze lime and garnish ahi tuna poké with sesame seeds and sea salt.
- Serve with Way Better Snacks’ chips or your favorite chips!
This post is a collaboration with Way Better Snacks, all opinions are my own. Big thank you for supporting all A Taste of Koko collabs!