Ahi Poke (Hawaiian Tuna Tartar)

Tap into the spirit of Aloha by serving this modern iteration of the popular Hawaiian appetizer salad. In this recipe, diced Ahi tuna loin is combined with an onion, ginger, scallion, soy and sesame sauce, and served with lettuce cups and fried wontons. You definitely have to find a good source for sashimi-grade tuna. After that there is very little prep time, so you can be as relaxed as any beach-going local.

Recipe courtesy Santos Loo for Cooking Channel
TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: 4- 6 servings
LEVEL: --

ingredients

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Directions

Whisk together all ingredients except for tuna. When ready to serve combine dressing with tuna and squeeze a half lime over top. Serve with lettuce cups and fried wonton skins.

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3

Newest Ratings and Reviews

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  • on September 28, 2014

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    Yet again...another mangled recipe .

    All you need for POKE is Raw tuna, Ojo seaweed, Hawaiian seasalt, sesame oil, scallions and hot pepper flakes...
    Look on Amazon for NOH Brand Poke kit

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  • on September 26, 2014

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    Well, someone was asleep at the wheel here. This recipe could make you very, very sick. You must use sashimi grade ahi, maguro or any type of tuna, but it must be sashimi grade to be eaten in a poke, which does not sit in the lime juice long enough to cook. No tuna that is not sashimi grade should be eaten raw in a poke; I believe you could get worms or worse.

    **Update: I just saw the reference to using sashimi-grade ahi in the introduction to this recipe. This is good. Nevertheless, since all three reviews refer to the omission of this detail in the recipe itself, The Cooking Channel should edit the recipe to note this critical detail before someone gets sick.

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  • on May 14, 2014

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    Idy Cook, the tuna is meant to be eaten "raw". I only put the word raw in quotes because it is debatable if the acid in the lime actually cooks the fish. Ahi tuna in generally is eaten raw or at the very most rare with a quick sear to cook only the outside. To minimize the slight risk of foodborne illness be sure to buy frozen tuna intended for sushi.

    ...the FDA provides guidance under their Parasite Destruction Guarantee. This states in part that fish intended to be consumed raw must be “frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days)”.

    Great traditional recipe by the way!

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