Fresh Hawaiian ahi poke with spicy mayo and avocados

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Tuna Poke Avocado

Ahi poke means raw fish, usually yellowfin or ahi tuna, tossed with zippy sauce and flavorful vegetables. Spooned over rice or eaten as is, it comes with tasty accoutrements such as seaweed, wasabi, ginger, and cucumber. This dish is for everyone who loves sushi rolls who’d like to have something more simple and easy-to-make. It’s for food lovers who are tired of the same recipes and want to enjoy new flavors.

To begin with, you should purchase fresh, quality fish for this recipe. We recommend you to visit the local fish market, ask for sashimi-like tuna and use it the same day. This recipe is best eating shortly after prepared and not sit in a fridge for longer than a day.

All ingredients are easily accessible, and you don’t need to get a lot of fish. 6 oz of tuna can feed a big group of people, considering other delicious products that you’re also adding.

Fresh Hawaiian ahi poke with spicy mayo and avocados

Uncooked ahi tuna poke with spicy mayo and avocado is the perfect pre-workout, diet, post-workout and honestly any occasion meal. It's loaded with tones of flavor and bright undertones.

Course Lunch & dinner
Cuisine Hawaiian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5
Calories 427 kcal

Ingredients

  • 6 oz fresh tuna sliced in cubes
  • 1/2 tbsp sesame oil
  • 1/2 tbsp Ponzu sauce
  • 1 tbsp soy sauce
  • 1/2 tbsp aji mirin
  • 1 tbsp grated fresh ginger
  • 2 tbsp honey
  • 1/8 black pepper
  • 1/2 lime zest and juice
  • 1/2 lemon zest and juice
  • 2 halved avocados
  • 1 tbsp chopped chives
  • 1 tbsp sesame seeds, black and white
  • 2 tbsp mayo
  • 2 tbsp sriracha

Instructions

  1. Rinse fresh tuna under cold water, let it dry completely. Cut it small and put it into a bowl.

  2. Take a new bowl, mix together soy sauce, sesame oil, aji mirin, Ponzu sauce, ginger, black pepper, honey, zest and juice of lime and lemon. Pour into the bowl with fish. Let it marinade in a fridge for 3 minutes.

  3. Prepare the spicy mayo sauce by mixing sriracha and mayo. Add less sriracha or more mayo to control the spiciness.

  4. Remove the bowl from the fridge, spoon poke into avocado halves. Garnish with chopped chives, sesame seeds and enjoy.

Recipe Notes

If you're not into tuna, this sauce is perfect for salmon and oysters. Don't keep it in a fridge for over 24 hours, even if you use the highest-quality fish. But why would you have leftovers? You will devour this meal.

Ingredients

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