An Ahi Tuna Poke that will impress your guests.
I have been a big fan of all things sashimi, raw and well prepared, such as Ahi Tuna Poke. I have been to Hawaii a few times and just fell in love with the variations of this local island dish. Being somewhat of a sushi snob, I have mostly ignored all the Poke spots popping up all over the place on the east coast where I live.
Some of these places just don’t seem like you could trust the freshness of the ahi tuna poke they offer.
Then I stumbled into a brand new spot in Middletown CT called POKÉMOTO for lunch one day. It was bright and clean and everything looked super fresh so I gave it a go. The best part is that it was really easy to build an Ahi Tuna Poke bowl and keep it keto. I was blown away by the flavors and items you can add to your bowl from 4 different types of seaweed to caviar. Now I am on the lookout for Poke places where ever I go.
I recently found a really great version at an unlikely place – Bar Taco in West Hartford. It was so good, I interrogated the waitress to gain some intel from the kitchen. Please enjoy this amazing version of Ahi Tuna Poke as soon as you can. Each serving is only 4 net carbs and may be addictive. You have been warned!
As long as your ingredients are super fresh you can hardly go wrong with anything you wish to add to your bowl. Get creative and have fun.
- 3/4 lb. Sashimi-grade Ahi tuna- 1/4 inch cubed
- 1/2 cup english cucumber - seeds removed, sliced thin
- 1 radish - sliced paper thin
- 1 green onion - sliced on the diagonal
- 1 tbsp. red onion - finely sliced
- 1 small ripe avocado - 1/4 inch cubed
- 2 tbsp. sesame seeds - white or toasted
- 1 tsp. fresh ginger - finely sliced
- 1/2 tsp. fresh lemon grass - finely sliced
- 1 tsp. olive oil
- 1 tbsp. Tamarri or soy sauce.
- 1 tsp. Fish sauce
- 1/2 tsp. Honey
- 1 small clove fresh garlic - mashed
- 1/4 tsp. fresh ginger - mashed
- 2 tsp. Sesame oil
- Fresh ground pepper to taste.
- In a small bowl whisk together the following ingredients: soy sauce, fish sauce, honey, mashed garlic & ginger.
- Whisk in sesame oil.
- Add pepper to taste.
- In a small pan, fry the ginger and lemon grass until crisp. Set aside on a paper towel.
- In a glass bowl combined the cucumber, radish, green onion, red onion. Mix.
- Add cubed, trimmed ahi tuna to the bowl.
- Add cubed avocado to the bowl.
- Add the sesame seeds.
- Gently mix in all the ingredients with the dressing.
- Sprinkle on crisp ginger and lemon grass.
- Serve pronto with chop sticks or a spoon.
- Red or black tobiko makes a great garnish for this poke.