This delicious appetizer, which combines fresh ahi, avocado, cucumbers, and spice, will dazzle even the most seasoned food critic.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ pound sashimi grade tuna steak, diced
- ½ cup diced cucumber
- 1 avocados – peeled, pitted and diced
- ¼ cup chopped green onion
- 1 ½ teaspoons red pepper flakes
- 1 tablespoon toasted sesame seeds
- 1 ½ teaspoons lemon juice
- 2 teaspoons sesame oil
- ½ cup soy sauce
Instructions
- In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer – the terrific freshness of the fish will be lost.
- Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.
- Heat a dry skillet over medium heat. Add sesame seeds, and cook until toasted and fragrant, about 3 minutes. Stir often to prevent burning.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 1 g |
| Sodium | 1227 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe, and eat it for lunch quite a bit. I agree that it is a bit on the salty side, as I also use a low-sodium sub and cut the soy sauce back to half. This goes real quick at parties!
Don’t add 1/2 cup soy sauce. Add 1/4 cup of soy sauce and 1/3 cup ponzu. 1/2 cup of soy sauce makes it a salt bowl. We wanna taste the fish.
Great recipe! I made a few modifications. Instead of the red pepper flakes, I added siracha. I substituted yellow onion for the green onions since that’s what I had, and added some finely diced orange bell pepper and some fresh ginger. i also substituted lime for the lemon because that’s what I had. I garnished the salad with freshly chopped cilantro. Final result was really salty so I’ll use low sodium soy sauce like someone else suggested. Will
Fantastic! The first time I made this I used low-sodium soy sauce (recommended). The second time, I used “sushi grade artisanal hand-made soy sauce $35/6 oz.)”. Low sodium is better. Easy to find frozen “sushi” ahi steaks in any grocery store for about $7/ pound. (1 lb. for 8 servings) A double batch disappeared at the party, & everyone wanted this EASY recipe. The party was 2 hours away, & by then the ahi was a semi-frozen state, perfect for dicing. I had all ingredients pre-measured & assembled, and cut up the sushi & avocado at the venue for maximum freshness.
I’ve made this now 5 or 6 times, mainly for family celebrations. It gets inhaled. I’ve had to triple the recipe for a medium sized crowd. Absolutely AGREE THAT AS WRITTEN ITS WAAAAY TOO SALTY. CUT THE SOY SAUCE IN HALF. ENJOY.
So tasty and amazing flavors, this is a fantastic recipe, however, for my preference the ratios is a little off…. I now make it with less cucumber, avocado, and soy sauce and add a little more lemon juice.
Amazing but just a lil less soy sauce
Really great! We used red onion instead of green and had a ripe mango that made it super special with the avocado
This was a great recipe and was used after scoring a full sized albacore tuna. For its mild tuna flavor, this poke recipe really helped make the fish stand out. The only part that I changed was putting half the amount of soy sauce. It wasn’t really needed but the other part of the recipe seemed to be balanced. Will try this one again if I get another full tuna fish.
Used low sodium and only about 1/4 cup and it was delish!! Great way to enjoy fresh ahi!!
Can’t believe that make sashimi was that easy. This taste as good as my favorite restaurant sashimi.
Delicious! I varied on the recipe somewhat and marinaded the tuna overnight. I added purple cabbage, jalapeños, spinach and tomatoes and it added such a bright note to the dish. I fried egg roll wraps and bent them into taco shells. For the sauce I used a sweet Thai chili, and a splash of soy sauce.
Will absolutely make this again–delicious! I used Braggs amino instead of soy but didn’t change up the ingredients other than that. I did layer in large martini glasses and it was beautiful! I started with a few tablespoons of seaweed salad, than the marinated tuna, avocado-onion-cucumber and seeds on top. I put a few pieces of ginger on one side like a garnish and large dots of wasabi on the rim of the glass. Wish I would have thought to take a picture!
Followed the recipe but added small can of whole kernel corn
I have made this a few times now, it the closest thing I have had to the poke served in Maui. In my opinion better than what most of the restaurants around here (Vancouver BC) serve. I had rave reviews from a couple of experienced poke fanatics using this recipe so I don’t think there is much need to tweak it. Enjoy!
This was a big hit at a party of 6. Even the 14-year-old child of the host devoured it. Here are some suggestions: At Whole Foods where I bought the tuna, it came frozen and pre-sliced. I thawed it just until I could cut it. I sliced it into cubes while still frozen and put it back into the refrigerator and skipped the whole icing direction. In advance, I mixed together the sesame oil, only 2 tablespoons (1/8 c) of soy sauce, the green onions, and the red pepper flakes and placed in the refrigerator. I also diced the cucumber (about 1/2 a large cucumber) and placed in the refrigerator. At the last minute, I cut the avocado and mixed all the ingredients in the serving bowl, and topped with toasted black sesame seeds. The presentation was beautiful and the taste was outstanding, though one guest dunked his poke in more soy sauce. This is an easy recipe made easier by doing some steps in advance. The soy sauce issue in other reviews is a question of taste. If you want to taste the fresh tuna, and other flavors, opt for 2 tablespoons (1/8 cup) of soy as I did. It was plenty.
Easy to make and amazing is the correct word
Still my favorite go-to poke recipe for years. Except for one thing: 1/2 cup of soy sauce is insane. Try 1 tbsp. instead and it will be way better. This way it won’t cover up the wonderful flavor of the fish nor be too salty as others have complained.
I thought it was pretty good, my wife and kids all took the ahi off their plates and pan fried it.
I thought it was pretty good, my wife and kids all took the ahi off their plates and pan fried it.
My guests and I thought this was very good. I will put less red pepper flakes in next time, because it was a littler hotter than I prefer. I spooned the sauce in gradually so not to overpower the tuna.