Chef John's Hawaiian-Style Ahi Poke
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
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Recipe Summary
Ingredients
Directions
Cook's Note:
Do not add vinegar or citrus juice to the marinade. You won't get the same texture that we're looking for here.
I like to serve this on sushi rice with sliced seasonal vegetables. Other options include cold noodles, or on a salad, or with fried wonton chips as an appetizer.
Editor's Note:
Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.