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.
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.
Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.