Ahi Tuna Poke

Ahi Tuna Poke

This marinated Tuna poke is one of those dishes that hits perfectly after a long day. It’s refreshing, requires no stove, and delivers a bold, clean flavor.

Quick and cold, it’s packed with umami and crunch, and comes together with nothing more than a sharp knife and a few minutes of prep. I used to make this for dinner when I got home from work. No burner, no pans, just a bowl of marinated tuna that checks every box: salty, spicy, crunchy, and fresh.

Poke, pronounced poh-kay, comes from Hawaii and originally referred to cuts of raw reef fish tossed with sea salt, seaweed, and crushed kukui nuts. Our version relies on sushi-grade tuna, soy, citrus, and a touch of chili heat.

It’s a fridge-friendly recipe perfect for warm nights, meal prep lunches, or light dinner party starters. Shoyu, lemon juice, and Japanese BBQ sauce give the marinade depth and brightness. Crushed macadamia nuts bring buttery crunch, and chili oil skimmed from the top of chili crisp adds flavor and shine without overpowering the fish. It’s straightforward, fast, and hits that perfect mix of fresh and indulgent.

There’s no need for special equipment or culinary tricks here. Just slice, marinate, toss, and serve. You can layer it over sushi rice, nestle it into cucumber ribbons, or scoop it beside wasabi mashed avocado. If you’re looking for a no-cook tuna recipe with sushi bar flavor and weeknight ease, this one checks all the boxes. It’s a crowd-pleaser that feels elevated and approachable at the same time.

Main Ingredients

Tuna – Fresh, sushi-grade ahi tuna is the star here. Look for bright red color and firm texture with no fishy odor. Slice it into clean, even cubes to ensure even marination and clean bites. Frozen-and-thawed sashimi grade works too if fresh isn’t available.

Sweet onion – Maui onions are traditional, but Walla Walla or Vidalia are great substitutes. Sweet onion adds crunch and gentle sharpness without overwhelming the dish. You can soak it in cold water for a few minutes to control the bite if you prefer.

Shoyu – Japanese-style soy sauce with a smooth, slightly sweet finish. It’s milder than Chinese soy sauce and helps season the tuna without overpowering it. Tamari or light soy sauce work in a pinch.

Chili oil – We use a spoonful from the top of your favorite chili crisp or FFG’s Shallot & Sunflower Chili Crunch. it adds a little heat and tons of umami. It brings balance to the acidity and sweetness in the marinade.

Japanese BBQ Sauce – A drizzle of Bachan’s or FFG’s Bincho Sauce (Japanese BBQ Sauce) sauce gives this poke a caramelized edge of sweetness, like a whisper of teriyaki that cuts through the acid and salt.

Crushed dry roasted macadamia nuts – These bring richness, texture, and a nod to poke’s island roots.

Lemon juice – A squeeze of lemon wakes everything up and ties the flavors together. It also lightly cures the tuna, which firms the texture slightly and gives it a bit of brightness.

Togarashi & toasted sesame seeds – These add a final layer of seasoning. Togarashi brings a peppery citrus heat, and sesame seeds give a touch of nutty crunch.

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Ahi Tuna Poke

5.0 from 1 vote

Course: Dinner, Quick Meals, Appetizers

Servings

2

cups

Prep time

15

minutes

Cooking time

0

minutes

Total time

15

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 1 pound tuna, diced

• 1/4 cup sweet onion, thinly sliced

• 2 scallion, greens only, thinly sliced

• chili thread, for garnish

• 1 tbsp rice wine vinegar

• 1 tbsp shoyu

• 1 tbsp chili oil, scooped from chili crunch
  or our Shallot & Sunflower Chili Crunch

• 2 tbsp japanese bbq sauce or try our
  Bincho Sauce (Japanese BBQ Sauce),
  plus more for garnish

• 1/4 cup dry roasted macadamia nuts,
  chopped

• salt, a pinch

• 1/2 tsp togarashi

• 1 tsp toasted sesame seeds

• 1 small serrano chili, thinly sliced (optional)

• lemon juice of ½ a lemon

Method

• Prepping the Tuna: Start by dicing the tuna into clean ½-inch cubes using a sharp knife. Place in a cold bowl. Add the shoyu, rice wine vinegar, chili oil, Japanese BBQ sauce, and lemon juice. Stir in scallions and sweet onion. Toss together gently to coat.
• Tossing the Tuna: Sprinkle with salt, sesame seeds, chili threads, togarashi and fold in together with chopped macadamia nuts.

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• Finishing Touches & Serving: Transfer the poke to chilled bowls. Garnish with a final scatter of scallions, more sesame seeds and a splash of Japanese BBQ sauce. Serve as-is, or over rice, greens, avocado, or plantain chips.

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Field Notes

• This is a dish best enjoyed fresh, but leftovers can be kept covered in the fridge for up to 24 hours. Do not freeze or reheat.
• Want to make it gluten-free? Use tamari and our gluten-free Bincho Sauce (Japanese BBQ Sauce). Prefer it less spicy? Skip the serrano and dial back the chili oil. This is your canvas. Let us know in the comments if you give it a try or share your favorite twist.