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Recipe courtesy of Sunny Anderson

Sunny's Ahi Tuna Poke with Plantain Chips

  • Level: Easy
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    160
    Total Fat
    2
    Saturated Fat
    0
    Carbohydrates
    5
    Dietary Fiber
    0
    Sugar
    4
    Protein
    29
    Cholesterol
    44
    Sodium
    927
  • Total: 2 hr 20 min (includes chilling time)
  • Active: 20 min
This recipe is a quick and easy, multipurpose way to make your ahi tuna for an amazing poke. I like to turn it into a poke bowl with a spring mixture of baby lettuces, pickled ginger, seaweed salad, diced mango, cilantro and sometimes rice or quinoa, but you can also use it to fill lettuce wraps. Still, there’s nothing like fresh tuna poke served alone with plantain chips as a snack or appetizer. This is how I’ve had it on vacation, and I love it, because it’s well-balanced with a sweet, salty and fiery bite from the ginger and spicy honey.
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Ingredients

16 ounces ahi tuna steaks

1/4 cup soy sauce

1 tablespoon hot, spicy honey (I like Mike’s Hot Honey: Extra Hot)

1 teaspoon grated fresh ginger

1 teaspoon toasted sesame oil

1 teaspoon rice wine vinegar

1 scallion, finely sliced on a bias

White sesame seeds, for garnish

Fried plantain strips, store-bought

Directions

  1. Dice the tuna into 1/2-inch cubes and add to a large bowl.
  2. In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil, vinegar and scallions. Add the soy mixture to the tuna and stir to coat. Refrigerate for 2 hours.
  3. Scoop the chilled tuna into martini glasses or bowls, then sprinkle with sesame seeds and serve with fried plantain strips.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Show: The Kitchen
Episode: What We Ate on Summer Vacation

Categories:

Fish Tuna Recipes Appetizer Summer

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7 Reviews
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Missy H.

I made this recipe and a spicy ahi tuna recipe using frozen Ahi tuna from the grocery store. The spicy ahi tuna was great, but the poke tuna was mushy and not edible. I am not sure what I did wrong. I know it was not the ahi tuna because the spicy tuna I made was so delicious. <br />Any ideas on what went wrong?

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