Ahi Tuna Poke

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  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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1 1/2 pounds sashimi-grade ahi tuna, cut into 1/2-inch cubes

1 teaspoon soy sauce 

1 teaspoon sesame oil 

2 teaspoons rice wine vinegar 

1 1/2 tablespoons Japanese mayonnaise 

1 tablespoon sriracha 

1/2 teaspoon grated ginger 

Juice of 1 lime 

3 tablespoons tobiko (flying fish roe)

2 tablespoons chopped fresh cilantro

2 tablespoons chopped green onion


Mango-Avocado Salsa:

1 avocado, cut into 1/2-inch cubes

1 mango, cut into 1/2-inch dice 

1 cup cubed English cucumber (1/2-inch cubes)

2 Thai red chiles 

Juice of 1 lime 

1 tablespoon rice wine 

1/2 teaspoon sesame oil 

Salt and pepper

Serving suggestions: sliced radishes, lime wedges, chopped cilantro, chips


  1. For the poke: In a bowl, gently toss the tuna in the soy sauce, sesame oil and rice wine.
  2. In a separate bowl, combine the mayonnaise, sriracha, ginger and lime juice.
  3. Add the tobiko, cilantro, green onions and the spicy mayonnaise to the tuna; toss gently. Add salt to taste.
  4. For the mango-avocado salsa: In a bowl, mix the avocado, mango, cucumber, chiles, lime juice, rice wine and sesame oil. Add salt and pepper to taste.
  5. To serve: Put 1/4 cup salsa in small bowls and top with 1/2 cup poke. Garnish with sliced radishes, cilantro, lime or whatever. Use sturdy chips to dip with!
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